American · Dinner
Roasted Stuffed Acorn Squash
with Cheese and Grains
Halved acorn squash roasted until tender, then filled with cooked wild rice, sautéed onion, dried cranberries and toasted pecans bound with melted fontina cheese. Sage and thyme season the grain stuffing, which bakes back into the squash cavity until the cheese browns.
$4
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
476Calories
13.1gProtein
28.9gFat
47.3gCarbs
13.6gSugar
6.5gFiber
835mgSodium
66mgChol
13.2gSat Fat
612mgPotassium
285mgCalcium
2.1mgIron
0.3mcgVitamin B12
18mgVitamin C
vegetarian
high-fiber
low-cholesterol
gluten-free
egg-free
herb-salt
hidden-gems
vegetarian
gluten-free
low-chol
Instructions
1
Prep
Halve the acorn squash through the stem and scoop out seeds with a spoon until the cavity is clean.
2
Roast
Rub cut faces with olive oil, season with half the salt and pepper, place cut-side down at 400°F for 35 minutes until knife-tender.
3
Toast
Heat a dry skillet over medium heat, add pecans and toast 3 minutes until fragrant and nutty, then transfer to a plate.
4
Sauté
Melt butter in the same skillet over medium heat, add onion and cook 6 minutes until soft, stirring occasionally.
5
Build
Off heat, stir wild rice, cranberries, pecans, sage, thyme, remaining salt, pepper and fontina into onions until combined.
6
Fill
Pack the rice mixture into each squash cavity, scatter remaining fontina on top, and bake at 400°F for 15 minutes until cheese browns.
7
Plate
Transfer one stuffed squash half to a plate and serve while the cheese is still bubbling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 small (330g) acorn squash, halved and seeded
- 1 cup180g cooked wild rice
- 3 oz86g fontina cheese
- 1/2 cup70g onion
- 4 tbsp40g dried cranberries
- 4 tbsp30g pecans
- 2 tbsp28g butter
- 2 tbsp30ml olive oil
- 2 tsp2 tsp fresh sage
- 1 tsp1 tsp fresh thyme
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
