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As the crisp air of fall settles in and the days grow shorter, the culinary world begins to turn toward comforting, hearty dishes that celebrate the season's bounty. One such dish that encapsulates the essence of autumn is Golden Roasted Acorn Squash Stuffed with Wild Rice. This dish not only captures the vibrant colors and flavors of fall, but it also serves as a nourishing meal that can warm up even the coldest winter evenings.

Golden Roasted Acorn Squash Stuffed with Wild Rice

Create a warm and inviting dining experience this fall with Golden Roasted Acorn Squash Stuffed with Wild Rice. This delightful dish celebrates the season’s bounty, combining the sweet, buttery richness of acorn squash with the nutty texture of wild rice and aromatic herbs. Packed with vitamins and fiber, it's not just a hearty meal but also a healthy one. Perfect for cozy dinners or festive gatherings, this recipe embodies the essence of autumn with every delicious bite.
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Ingredients
  

2 medium acorn squashes

1 cup wild rice, thoroughly rinsed

2 cups vegetable broth (can substitute with water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, diced (ideally cremini or shiitake)

1 cup cooked cranberries (can use fresh or dried)

1/2 cup walnuts, roughly chopped

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnishing)

Optional: Feta cheese or goat cheese for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Acorn Squash: Carefully cut each acorn squash in half lengthwise and use a spoon to scoop out the seeds. Drizzle the insides of the squash with olive oil, then sprinkle with salt and pepper. Arrange the squash halves cut-side down on a baking sheet lined with parchment paper for easy cleanup.

      Roast the Acorn Squash: Place the squash in the preheated oven and roast for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.

        Cook the Wild Rice: While the squash roasts, add the rinsed wild rice and vegetable broth (or water) to a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 40-50 minutes or until the rice is tender and the liquid has been absorbed. Once done, fluff the rice gently with a fork.

          Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until they turn translucent. Next, add the diced mushrooms and cook for an additional 5-7 minutes until the mushrooms are tender and their moisture has evaporated.

            Combine Filling Ingredients: In a spacious mixing bowl, combine the cooked wild rice, the sautéed vegetable mixture, cooked cranberries, chopped walnuts, dried thyme, and dried sage. Season generously with salt and pepper, stirring everything together until well mixed.

              Stuff the Acorn Squash: Carefully take the roasted acorn squash halves out of the oven and flip them cut-side up. Spoon the wild rice filling generously into each half, packing it gently.

                Final Roast: Place the stuffed acorn squash back in the oven and roast for an additional 10-15 minutes. This allows the flavors to meld together and ensures everything is heated through.

                  Garnish and Serve: Once the final roasting is complete, remove the stuffed acorn squash from the oven and let them cool slightly. For an extra touch, sprinkle with crumbled feta or goat cheese and a handful of fresh chopped parsley before serving.

                    Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings

                      - Presentation Tips: Serve the stuffed acorn squash on a wooden or rustic platter, allowing the vibrant colors of the filling to stand out against the golden squash. Garnish with additional herbs for a fresh look.