I truly enjoy seeing the array of pumpkins and squash at the grocery store this time of year. Each squash is unique in appearance and taste–from acorn squash, butternut squash, spaghetti squash, to even sugar pumpkins, each type has their own personality. One of my favorite ways to serve acorn squash is roasted and then stuffed with a savory filling. My Roasted Acorn Squash Stuffed with Wild Rice Salad is a perfect way to enjoy the green and orange, acorn-shaped delicacy that is the acorn squash. Cut in half and roasted until tender, then each half is filled with a brown rice-wild rice mixture studded with dried cranberries, crumbled feta cheese and a touch of chopped parsley for a vibrant splash of color. This is a wonderful recipe to celebrate the flavors of the Fall season.
Halved acorn squash ready to be baked
The mixture of brown rice, wild rice , feta cheese, parsley and dried cranberries
(To view this recipe, click on the blue title of the blog post above*)
Roasted Acorn Squash Stuffed with Wild Rice Salad
Ingredients:
- 2 acorn squash, halved and seeds removed
- Extra virgin olive oil
- Salt and pepper
- 2 cups beef broth
- ¾ cup brown rice
- ¼ cup wild rice
- ¼ cup dried cranberries
- 2 Tablespoons Italian parsley, chopped
- ½ cup crumbled feta cheese
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place each half of the squash on the baking sheet. Drizzle each with a touch of oil and sprinkle with a pinch of salt and pepper. Roast in the preheated oven for 30 minutes, or until tender when pierced with a knife.
- In the meantime, bring the beef broth to a boil in a medium saucepan. Add in the brown and wild rice, stir, and reduce the heat to low. Season the rice with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 25 minutes, or until the rice is tender and the liquid evaporated.
- Add the cooked rice mixture to a mixing bowl. Add in the dried cranberries, parsley and feta cheese. Once the squash is cooked, spoon some of the wild rice salad into each halved, cooked squash. Serve warm.
Tagged: acorn squash, brown rice, cranberries, dried cranberries, fall, feta cheese, Italian parsley, side dish, stuffed squash, vegetarian, wild rice
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