Harvest Wild Rice and Apple Stuffed Squash
A hearty and easy squash dish, full of sweet and nutty fall flavors.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium acorn squash, (cut in half, seeds and innards removed)
- 1 c wild rice blend, (dry)
- 1/2 c pecans, (chopped (extra for topping, if desired))
- ½ tsp salted butter
- 1/2 sweet onion, (diced)
- 1 tsp sage
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp ground white pepper
- 1 Gala apple, (chopped)
Instructions
- 1
Preheat your oven to 400F.
- 2
Place the squash halves, cut side down, on an aluminum foil lined baking sheet.
- 3
Place squash in the oven and roast for 20-30 minutes, until tender when pricked with a fork.
- 4
When they are done, remove them from oven to cool slightly.
- 5
While the squash cooks, place the rice in a medium saucepan and cook according to the package instructions. (It should take around 30-40 minutes to cook.) Once the rice is cooked, remove it from the heat and let it stand, covered, for a few minutes.
- 6
While your rice is simmering, heat a small, non-stick sauté pan over medium heat. Add the pecans toast, stirring frequently, until the pecans are fragrant (4-5 min). Transfer pecans to a separate bowl.
- 7
In the (now empty) sauté pan, heat the butter. Add the diced onion and sauté over medium heat until softened, 3-4 minutes.
- 8
Add the seasonings and the diced apple to the sauté pan. Sauté for 2-3 minutes, to heat the apples through.
- 9
Remove the mixture from the heat and add the contents of the sauté pan to the cooked rice. Add the toasted pecans and mix with a fork to combine.
- 10
Place a cooked squash half, cut side up, on your serving plate. Fill with rice mixture. Top with extra chopped pecans, if desired.