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As the leaves start to change color and the air turns crisp, I find myself reaching for hearty dishes that celebrate the flavors of the season. Stuffed acorn squash brings back nostalgic memories of family gatherings around the table, where the warmth of food matched the warmth of companionship. Each bite reminds me of my grandmother’s love for seasonal cooking, where she would fill whatever fresh vegetables she could find with wholesome grains, nuts, and fruits.

This delightful recipe not only impresses the eyes with its beautiful presentation but also nourishes the body with its rich, earthy flavors. Each acorn squash, when halved and roasted, acts as a beautiful vessel for a luscious filling of wild rice, nuts, cranberries, and a blend of spices. It’s amazing how a simple ingredient like squash can transform into something truly special and make me feel connected to my roots.

As we transition into colder weather, this dish becomes ideal for cozy dinners, weekend feasts, or even as festive side dishes during holiday celebrations. It’s the kind of food that warms you from the inside, perfect for chilly nights or gatherings with loved ones.

One tip I’ve found over the years is to customize the filling based on what you have on hand or your personal preferences. If wild rice isn’t your favorite, brown rice or quinoa work just as beautifully. Feel free to add your favorite vegetables or nuts to the mix, making each dish your own. Serving this stuffed squash along with a simple green salad or crusty bread can round out the meal perfectly.

If you love the idea of seasonal cooking and hearty, comforting meals, be sure to explore more recipes that feature autumnal flavors. Your kitchen is about to become a cozy haven, welcome to a season of delightful cooking!

Savory Stuffed Acorn Squash with Wild Rice

Ingredients

• 2 acorn squashes
• 1 cup wild rice
• 2 1/4 cups vegetable broth
• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 cup dried cranberries
• 1 diced onion
• 2 cloves garlic, minced
• 1 tsp sage
• 1 tsp thyme
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

• Preheat oven to 375°F (190°C).
• Cut the acorn squashes in half and scoop out the seeds.
• Place the acorn squashes cut-side down on a baking sheet and roast for 25-30 minutes, until soft.
• Meanwhile, cook the wild rice in vegetable broth according to package instructions.
• In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
• Mix in the nuts, cranberries, sage, thyme, and cooked wild rice.
• Season the mixture with salt and pepper.
• Once the squashes are cooked, carefully flip them cut-side up and fill each half with the rice mixture.
• Return to the oven and bake for an additional 10-15 minutes, until heated through.
• Serve warm.