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Stuffed Acorn Squash with Pecans and Cranberries
Roasted acorn squash halves mounded with a savory-sweet stuffing of long-grain and wild rice, sage, cranberries and pecans. It makes a handsome vegetarian main for fall and winter, and the filling can be made a day ahead.
- YieldServes 4
- Hands-on40 min
- Total1 h 45 min
- Difficulty
Ingredients
Squash
- 2acorn squash, about 680 g each, halved lengthwise, seeds and membranes scooped out
Filling
- 1 tbspextra-virgin olive oil
- ½ cuponion, chopped
- 2 tbspdry sherry
- 1 clovegarlic, finely chopped
- 2 cupslow-sodium vegetable broth
- 170 glong-grain and wild rice mix, about 3/4 cup, plain, seasoning packet discarded
- ½ cupdried cranberries
- ¼ cuppecan pieces
- 2 tbspfresh sage, chopped
- ½ tspsalt
- to tasteblack pepper, freshly ground
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