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Maple Roasted Squash Stuffed with Harvest Wild Rice Medley

Brenda Lanzilli
Fork tender maple roasted acorn squash stuffed with a harvest wild rice medley, boasting dried cranberries, maple pecans, apples, sage, and rosemary. A beautiful festive side dish or vegetarian main course.
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Prep Time 1 hour
Cook Time 40 minutes
Course Appetizer, Dinner, Side Dish
Cuisine American, European
Servings 4
Calories 590 kcal

Ingredients
  

Maple Roasted Acorn Squash

  • 2 acorn squash halved with seed scooped
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 tbsp maple syrup

Maple Roasted Pecans

  • ¾ cup pecans
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • ¼ tsp cayenne pepper

Harvest Wild Rice Medley

  • 1 Granny Smith Apple peeled, cored and diced
  • ½ yellow onion chopped
  • 2 celery stalks chopped
  • 1 cup wild rice blend or wild rice measured uncooked
  • 2 tbsp butter
  • ½ cup dried cranberries
  • 1 tbsp chopped sage
  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary
  • ½ tsp salt divided
  • 1 tbsp maple syrup
  • ½ tsp cinnamon

Instructions
 

Maple Roasted Squash:

  • Preheat oven to 400 degrees and line baking sheet with parchment paper.
  • Cut acorn squash in half lengthwise, remove seeds and stringy bits from the middle and discard. Drizzle insides of squash with olive oil, 1 tsp salt, and ¼ pepper. Roast cut side down 20 min at 400.¼ tsp black pepper.
  • Remove from oven, flip the squash flesh side up and brush with 1 tbsp maple syrup. Set aside, until filling Harvest Wild Rice Medley is made.

Maple Roasted Pecans:

  • Preheat oven to 400 degrees
  • On small parchment line baking sheet add whole pecans, olive oil, maple syrup and cayenne pepper. Toss well to coat the pecans
  • Roast in oven for 5-6 mins.
  • Remove from oven and chop, set aside to add to Harvest Wild Rice Medley.

Harvest Wild Rice Medley :

  • Rinse and cook rice according to the package. Set aside.
  • Melt butter in skillet over medium heat and sauté onion and celery. Cook until softened and onions are translucent, about 5 minutes, then add the chopped apple. Cook an additional 5-7 minutes until apple is soft.
  • In large mixing bowl combine cooked rice, sautéed apples, onions and celery, maple roasted pecans, cranberries, sage, thyme, rosemary, parsley, cinnamon, salt, and maple syrup. Taste and add more salt and/or maple syrup, if desired.
  • Fill squash cavities of par roasted squash with wild rice medley and bake for an additional 15- 20 min. Squash is ready when it can be pricked with a knife without any resistance.

Nutrition

Calories: 590kcalCarbohydrates: 86gProtein: 10gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 15mgSodium: 641mgPotassium: 1127mgFiber: 10gSugar: 27gVitamin A: 1096IUVitamin C: 28mgCalcium: 134mgIron: 3mg
Keyword acorn squash, apples, autumn, dried cranberries, fall foods, Maple, maple roasted, pecans, roasted squash, roasted squash stuffed with harvest rice medley, thanksgiving, wild rice
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