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As the leaves begin to turn and the air becomes crisp, the allure of seasonal dishes grows stronger. Autumn brings a bounty of ingredients that not only mark the changing season but also offer a comforting, nourishing experience. One such ingredient that shines during this time is acorn squash, a beautiful, petite gourd that embodies the essence of fall. Its unique shape and rich, sweet flavor make it a versatile canvas for a variety of fillings, but none quite as delightful as a stuffing of wild rice, kale, and walnuts. This recipe for Stuffed Acorn Squash with Wild Rice is not only a feast for the eyes but also a celebration of health, flavor, and seasonal cooking.

Stuffed Acorn Squash with Wild Rice

Experience the essence of autumn with this delightful recipe for Stuffed Acorn Squash with Wild Rice. This stunning dish features acorn squash filled with a wholesome mixture of wild rice, nutrient-rich kale, and crunchy walnuts, creating a perfect blend of flavors and textures. It's a great choice for cozy family dinners or festive gatherings. Enjoy the comfort of seasonal cooking while nourishing your body with this healthy, delicious meal. Dive into fall with this vibrant, hearty dish!
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Ingredients
  

2 medium acorn squash

1 cup wild rice, rinsed and drained

2 cups vegetable broth (or chicken broth for non-vegetarian)

1 small onion, diced

2 cloves garlic, minced

1 cup mushrooms, diced (cremini or button)

1 cup chopped kale or spinach

1/2 cup dried cranberries

1/2 cup walnuts, roughly chopped

1 tsp dried thyme

1 tsp dried sage

Salt and pepper to taste

Olive oil for cooking

Fresh parsley for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Cut the acorn squash in half vertically and scoop out the seeds. Brush the insides lightly with olive oil and season with salt and pepper. Place squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until the flesh is tender.

      Cook the Wild Rice: While the squash is roasting, combine the wild rice and vegetable broth in a medium saucepan. Bring to a boil, then cover and reduce to a simmer. Cook for about 40-45 minutes, or until the rice is tender. Fluff with a fork and set aside.

        Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until the onion is translucent. Add the mushrooms and cook for another 5 minutes until softened. Stir in the chopped kale or spinach and cook until wilted.

          Combine Filling: In a large mixing bowl, combine the cooked wild rice, sautéed vegetable mixture, dried cranberries, walnuts, thyme, sage, and season with salt and pepper to taste. Mix well to combine all flavors.

            Stuff the Squash: Carefully turn the roasted acorn squash halves cut side up. Generously fill each half with the wild rice mixture, packing it slightly to ensure each half is full.

              Final Bake: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, allowing the flavors to meld and the tops to crisp slightly.

                Serve: Remove from the oven, let cool for a few minutes, garnish with fresh parsley if desired, and serve warm as a hearty main dish or elegant side.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings