Description
Roasted acorn squash and wild rice pilaf is a delightful dish that combines the earthy flavors of roasted squash with the nutty texture of wild rice, packed with nutrients and visually appealing.
Ingredients
Scale
- 2 acorn squashes
- 1 cup wild rice
- 2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the acorn squash by cutting them in half, scooping out the seeds, brushing with olive oil, and seasoning with salt and pepper.
- Cook the wild rice in a saucepan with vegetable broth or water until tender.
- In a skillet, sauté the diced onion and minced garlic in olive oil, then combine with the cooked wild rice, cranberries, and pecans.
- Roast the acorn squash, then fill them with the wild rice pilaf and serve warm.
Notes
- Toast the pecans for extra flavor.
- Use fresh ingredients for better taste.
- Adjust seasoning to your preference.
- Experiment with spices for a unique twist.
- Check for doneness while roasting the squash.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Roasted Acorn Squash, Wild Rice Pilaf, Healthy Recipe, Vegetarian Dish