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Prep Time
15 mins
Total Time
1 h 20 m


1 tbsp
brown sugar
15 mL
1/2 tsp
salt, divided
2 mL
2 tbsp
melted butter, divided
30 mL
acorn squash, halved and seeded
2 tsp
olive oil
10 mL
small onion, diced
2 cloves
garlic, minced
1/3 cup
chopped walnut halves
75 mL
2 tbsp
chopped dried and sweetened cranberries
30 mL
1/3 cup
long grain and wild rice
75 mL
1 tbsp
chopped fresh thyme, divided
15 mL
black pepper to taste
2/3 cup
150 mL


Step 1

Preheat 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.

Step 2

Meanwhile, 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.

Step 3

Add 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Canadian Side Dish

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
13 g
Saturated Fat:
3 g
44 g
6 g
10 mg
5 g
320 mg
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