Description
A cozy, festive dish featuring roasted acorn squash filled with a savory mix of stuffing, perfect for your Thanksgiving table.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 cup cooked wild rice
- 1 cup breadcrumbs
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon dried thyme
- 1/2 teaspoon sage
- Salt and pepper to taste
- 1/2 cup vegetable broth
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the acorn squash halves with 1 tablespoon of olive oil and place them cut-side down on a baking sheet.
- Roast for 25–30 minutes until tender.
- While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
- Sauté the onion, celery, and garlic until soft, about 5–7 minutes.
- In a large bowl, mix the cooked wild rice, breadcrumbs, cranberries, nuts, thyme, sage, sautéed vegetables, salt, and pepper.
- Add vegetable broth a little at a time until the stuffing is moist but not soggy.
- Remove squash from oven, flip them over, and stuff each half with the filling.
- Return to the oven and bake for an additional 15–20 minutes.
- Garnish with fresh parsley if desired and serve warm.
Notes
You can prepare the stuffing ahead of time and refrigerate until ready to bake. For a vegan version, ensure your breadcrumbs are dairy-free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: 9g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: thanksgiving, acorn squash, stuffed squash, vegetarian, fall recipe