A festive vegetarian main dish featuring acorn squash stuffed with wild rice, cranberries, and sage.
Ingredients
- acorn squash: 2 piece (halved lengthwise and seeded)
- extra-virgin olive oil: 1 tsp
- Salt: 0 g
- Freshly ground black pepper: 0 g
- wild rice: 1 cup
- vegetable broth: 3 cups
- extra-virgin olive oil: 1 Tbsp
- yellow onion: 1 piece (diced)
- cremini mushrooms: 16 oz (thinly sliced)
- fresh cranberries: 1 cup
- chopped fresh sage: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Brush the cut sides of the squash with olive oil and season with salt and pepper. Bake for 30 to 35 minutes, or until tender.
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While the squash is roasting, in a saucepan over high heat, combine the wild rice and broth and bring to a boil. Reduce the heat to medium-low, cover with a loose-fitting lid, and simmer for 25 to 35 minutes, or until tender.
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In a large skillet over medium heat, warm the olive oil. Add the onion and mushrooms and cook for 6 to 8 minutes, or until softened.
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Add the cranberries and sage and cook for another 5 minutes, or until the cranberries begin to pop. Remove from the heat, add the cooked wild rice, and stir to combine.
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Stuff each squash half with a generous spoonful of the wild rice and cranberry mixture and serve.
