Cranberry Stuffed Acorn Squash
Recipe: #7578
October 05, 2012
Categories: Side Dishes, Cranberry, Squash, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"A tasty stuffing turns acorn squash into a festive treat substantial enough for a vegetarian main course or vegan if you replace the butter with olive oil. Toasted slivered almonds may be replaced for the pecans and use lemon zest instead of orange. To toast nuts, spread in a single layer on a rimmed baking sheet. Place in a preheated 350°F oven and toast until aromatic and lightly golden, 5-10 minutes. This is very delicious and if you wanted to you could prepare the stuffing one day ahead"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (356.3 g)
- Calories 526.7
- Total Fat - 34.3 g
- Saturated Fat - 8.3 g
- Cholesterol - 25.8 mg
- Sodium - 410.7 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 7.6 g
- Sugars - 8.2 g
- Protein - 12.6 g
- Calcium - 79.9 mg
- Iron - 2.9 mg
- Vitamin C - 21.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut squash in half lengthwise, and scoop out and discard seeds and fibres. Brush cut sides and cavities of squash with 2 tablespoons melted butter or olive and sprinkle with cinnamon, salt, and pepper. Place on a greased baking sheet cut sides down and cover with foil. Bake in preheated 350°F oven until tender, 45-60 minutes. (After 30 minutes begin checking doneness by piercing with a skewer.) Set aside.
Step 2
To make stuffing; heat 4 tablespoons olive oil (or butter) in a small saucepan over medium heat. Add shallots and sauté until soft but not browned, 4-5 minutes.
Step 3
Briefly rinse wild rice, brown rice, and wheat berries in cold water to remove chaff. Drain. Add to softened shallots in the saucepan with thyme and cinnamon stick. Stir over medium heat for 1 minute and then stir in water (or vegetable stock) and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender, 30–40 minutes. Remove from heat and set aside, covered, for about 10 minutes. Remove cinnamon stick and stir in cranberries, pecans, parsley, and orange zest. Season with salt and pepper.
Step 4
Spoon the stuffing mixture (about 1 cup) cranberry-grain mixture into each squash cavity. Arrange stuffed squash on a large baking sheet, cover with foil, and bake in a preheated 350°F oven until hot, 30-40 minutes. This is very delicious!
Tips
No special items needed.
1 Reviews
You'll Also Love
