Name: Stuffed Acorn Squash with Wild Rice & Apple
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 4 medium acorn squash halved vertically and seeded; extra-virgin olive oil for roasting; sea salt and freshly ground black pepper; 10 ounces cremini mushrooms quartered; 1/4 cup roughly chopped fresh sage plus more for garnish; 1/2 medium red onion coarsely chopped; 3 cups cooked brown rice / wild rice blend; 1 large apple diced; 1 cup crumbled feta; 1/2 cup chopped fresh parsley; 1/2 cup dried cranberries; 1/2 cup toasted pecans chopped; 1/4 cup toasted pepitas; 6 tablespoons apple cider vinegar for the dressing; 3 tablespoons maple syrup for the dressing; 1 garlic clove grated, for the dressing; 3/4 teaspoon sea salt for the dressing; 1/4 teaspoon Dijon mustard for the dressing; 1/4 cup extra-virgin olive oil for the dressing

01

Overview

Prep20 min

Cook40 min

Total60 min

Servings8

DifficultyEasy

02

Ingredients

4 medium acorn squashhalved vertically and seeded extra-virgin olive oilfor roasting sea salt and freshly ground black pepper10 ounces cremini mushroomsquartered1/4 cup roughly chopped fresh sageplus more for garnish1/2 medium red onioncoarsely chopped3 cups cooked brown rice / wild rice blend1 large applediced1 cup crumbled feta1/2 cup chopped fresh parsley1/2 cup dried cranberries1/2 cup toasted pecanschopped1/4 cup toasted pepitas6 tablespoons apple cider vinegarfor the dressing3 tablespoons maple syrupfor the dressing1 garlic clovegrated, for the dressing3/4 teaspoon sea saltfor the dressing1/4 teaspoon Dijon mustardfor the dressing1/4 cup extra-virgin olive oilfor the dressing

03

Equipment

Two baking sheets
Large bowl
Whisk

04

Method

01

Roast the squash and vegetables

Heat the oven to 425\u00b0F and line two baking sheets. Rub the squash halves lightly with olive oil and salt, place cut-side down, and roast 25 to 40 minutes, until fork-tender. On the second sheet, toss the mushrooms and sage on one side and the red onion on the other with olive oil, salt, and pepper; roast 18 to 23 minutes, until browned and tender.

02

Make the dressing and the filling

Whisk the apple cider vinegar, maple syrup, garlic, salt, Dijon, and pepper; slowly whisk in the olive oil. In a large bowl, combine the rice, roasted mushrooms and onion, apple, feta, parsley, cranberries, pecans, and pepitas with a pinch of salt. Toss with about half the dressing.

03

Fill and serve

While the squash is warm, brush the flesh with a little dressing and season. Pile in the rice mixture, finish with extra sage, and serve the remaining dressing on the side.

✦

Tips

NoteTrust the fork, not the clock \u2014 the flesh should be fully tender before you fill it.

NoteBrush the warm flesh with dressing before filling; it seasons every layer.

NoteServe extra dressing on the side rather than drowning the filling.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate leftovers up to 3 days.

ReheatingReheat in a 350\u00b0F oven or microwave.

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Frequently asked

Can I use regular rice?+

A brown and wild rice blend has the best chew, but any cooked rice works.

Can I skip the feta?+

Yes \u2014 add extra toasted nuts and a slightly bigger pinch of salt to make up for it.

Can I roast the squash ahead?+

Yes \u2014 roast up to a day ahead, then rewarm the halves before filling.

Stuffed Acorn Squash with Wild Rice & Apple

Overview

Ingredients

Equipment