Acorn Squash with Harvest Rice Stuffing
Prep Time
Serves
Cooking Mode
1 tbsp brown sugar
½ tsp salt, divided
2 tbsp melted butter, divided
2 acorn squash, halved and seeded
2 tsp olive oil
½ small onion, diced
2 cloves garlic, minced
⅓ cup chopped walnut halves
2 tbsp chopped dried and sweetened cranberries
⅓ cup long grain and wild rice
1 tbsp chopped fresh thyme, divided
black pepper to taste
⅔ cup water
1 tbsp brown sugar
½ tsp salt, divided
2 tbsp melted butter, divided
2 acorn squash, halved and seeded
2 tsp olive oil
½ small onion, diced
2 cloves garlic, minced
⅓ cup chopped walnut halves
2 tbsp chopped dried and sweetened cranberries
⅓ cup long grain and wild rice
1 tbsp chopped fresh thyme, divided
black pepper to taste
⅔ cup water
Directions
1Preheat oven to 350°F (180°C). Combine brown sugar and half the salt and half the butter in a small bowl. Place acorn squash halves cut side up on a parchment paper-lined baking sheet. Brush the butter mixture inside squash. Tent squash with foil and roast for 1 hour or until squash is tender when pricked with a fork.
2Meanwhile, heat olive oil in a medium saucepan and sauté onion for 2 min. over medium heat. Stir in garlic, walnuts, cranberries, rice, half the thyme, the remaining salt, and pepper and sauté for another minute.
3Add water and bring to a simmer. Cover and cook on low for 20 to 25 min. or until water is absorbed and rice is tender. Remove cooked squash from oven and stuff with cooked rice mixture. Drizzle each half with the remaining butter, and sprinkle with thyme. Tent with foil again and return to oven for 5 min., then serve.
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Personal Note
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