Roasted Acorn Squash with Wild Rice Stuffing
"Fall’s quintessential vegetable, roasted acorn squash can do double duty when filled with a hearty mixture of wild rice, pecans, and cranberries. It can stand in as a substantial side, or star at the center of the plate. For pointers on safely splitting open hard squash, check out this video tip. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. And you can assemble the filling up to 6 hours ahead; just keep it covered in the fridge till you’re ready to stuff. This recipe was featured as part of our Fall Ingredients photo gallery. For more winter squash inspiration, check out our Basic Roasted Acorn Squash, Roasted Spaghetti Squash, and Roasted Butternut Squash and Pears...."
INGREDIENTS
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3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
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3 tablespoons unsalted butter, melted
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1 tablespoon packed dark brown sugar
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1/2 medium yellow onion, finely chopped
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2 medium shallots, finely chopped
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4 celery stalks, finely chopped
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1 tablespoon minced fresh thyme leaves
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2 cups cooked wild rice mix
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2/3 cup pecans, toasted and finely chopped
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1/4 cup dried cranberries, finely chopped
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1 teaspoon kosher salt, plus more as needed
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1/2 teaspoon freshly ground black pepper, plus more as needed
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