Delicious dishes can be made with stuffed acorn squash. Wild rice and cranberries compliment this easy, tasty recipe.
Note: Dried fruit is often treated with sulphur dioxide to extend shelf life and preserve the bright color of the fresh fruit . Many people say it negatively impacts the taste. And there are other people who react poorly to sulphur. For these reasons, I always choose and recommend only unsulphured dried fruit (currants, raisins, cranberries, etc.).
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
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Ingredients
- 3 acorn squash cut in half, seeded
- 2 tbsp coconut oil
- 1 tbsp agave
- 1/2 cup onion chopped
- 3 shallots chopped
- 3 stalks celery diced
- 2 cups wild rice cooked
- 2/3 cups toasted pecans chopped
- 1/3 cups cranberries or raisins chopped
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp coriander
- chopped parsley for garnish
Ingredients
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Instructions
- Heat the oven to 450 degrees.
- In a small mixing bowl, stir the agave and 1 tbsp of coconut oil together. Brush the seeded squash with this mixture and with salt and pepper. Place face down on a baking sheet and roast for 30 minutes.
- Heat another tbsp of oil over a medium flame and add the onion, shallots, and celery to the pan. Season with salt and pepper. Cook until the ingredients are translucent.
- Remove from the heat and stir in rice, chopped nuts, and cranberries/raisins. Season with the spices to taste.
- Spoon your rice and nut filling into the squash. Continue roasting until the squash edges have started to brown about 25 more minutes.
- Top with chopped parsley and serve.
Recipe Notes
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