Roasted Acorn Squash Stuffed with Wild Rice

Roasted acorn squash is one of my favorite things about fall and this vegan dish works as a hearty side or can star as the main event.

VEGAN / SERVES: 6

Ingredients

3 acorn squash, halved and seeds removed

olive oil—about 1/2 cup in total

1 cup wild rice

2 cups broth

1 small yellow onion, chopped

2 celery stalks, chopped

1/2 cup pecans, chopped

1/3 cup dried cranberries

A few sprigs of fresh thyme

Tools

Sheet Pan—Sur La Table

Large mixing bowl—Sur La Table

Chef’s knife—Sur La Table

Cutting board—Crate & Barrel

Method

Preheat the oven to 375 degrees.

Get started by cooking the wild rice per the instructions. I prefer to use broth for more flavor.

While the rice is simmering, prep the squash: Using a sharp knife, trim away a small flat slice from the bottom of each squash half if it doesn’t sit flat. Place squash on a baking sheet drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes (you will bake it more later).

While the squash is roasting, prepare the rice stuffing: Heat olive oil in a large cast iron skillet over medium heat. Saute the onion, celery, and thyme until translucent, but not brown—about 4 minutes. I don’t usually bother picking the thyme leaves, but stir it in whole and remove the sprig later.

Once the wild rice is done cooking, add to the skillet and stir to combine. Add chopped pecans, dried cranberries and stir. Salt and pepper to taste.

Stuff each acorn squash with about 1 cup of stuffing mixture, packing stuffing into squash cavity and mounding it slightly. Drizzle each squash with a bit more olive oil and bake until squash is tender and stuffing browns slightly, about 20 more minutes.