Stuffed Acorn Squash

This dish would fill out any Thanksgiving table admirably.

Ingredients

• 3 medium acorn squash, halved lengthwise and seeds removed
• 1/4 Cup vegetable broth
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 celery stalks, finely chopped
• 1 red bell pepper, finely chopped
• 1 TBSP fresh thyme leaves
• 2 Cups cups cooked rice (1 cup brown rice + 1 cup wild rice OR a wild rice blend like Lundberg’s)
• 2/3 Cup pecans, toasted and finely chopped
• 1/4 Cup dried cranberries, finely chopped
• Dash of salt and pepper to taste

Step 1

Heat the oven to 450°F and arrange a rack in the middle.

Step 2

Place the squash cut-side up on a rimmed baking sheet. Roast in the oven until just fork tender, about 25 to 30 minutes.

Step 3

Meanwhile, place the broth in a large frying pan over medium heat. Add the onion, celery, and red pepper. Season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes.

Step 4

Stir in the thyme and cook until just fragrant, about 1 minute.

Step 5

Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper

Step 6

Divide the rice filling among the roasted squash halves (about 1/2 cup for each).

Step 7

Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.