Cranberry Wild Rice Stuffed Squash
This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish.
Ingredients
- 2 carnival squash or acorn squash, about 1½ lbs each
- Freshly ground salt and pepper
- ½ tsp ground cinnamon
- 2 tbsp olive oil and some for squash
- 1 small onion (diced)
- 2 cloves garlic (minced)
- ½ stick celery (diced)
- 1 small carrot (peeled and finely diced)
- 1 cup wild rice blend (rinsed and drained) (180g)
- 1 cup cranberry juice (I used pomegranate juice) (240ml)
- 2 cups water (480ml)
- 1 tablespoon agave nectar (or honey)
- ¼ cup dried cranberries
- ¼ cup pecans (chopped)
- 2 green onions (finely sliced)
Instructions
- Preheat oven to 350˚F (180°C).
- Halve squash lengthwise and remove seeds with a spoon. Set squash in a baking dish cut side up. Season with freshly ground salt and pepper. Sprinkle with cinnamon and drizzle with olive oil. Roast for about 1 hour 15 minutes until tender.
- While squashes are roasting, heat olive oil an a medium sized saucepan. Fry onions, garlic, celery, and carrots until soft, about 2 minutes. Stir in wild rice blend. Add cranberry juice and water. Bring to a boil, season with salt and pepper. Reduce heat and allow it to simmer for about 45 minutes until rice is tender and all liquid is absorbed. Turn off heat.
- Stir in agave nectar, dried cranberries, chopped pecans, and sliced green onions.
- When squash is done, remove from oven. Dividing evenly, mound cranberry wild rice stuffing into squash cavity.
- Serve immediately.
Nutrition
Calories: 437kcal
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