![]() ![]() Sauté the onion over medium heat until translucent, stirring occasionally.Īdd the minced garlic, stir and cook for one additional minute. While the rice is cooking, heat 2 tablespoons of oil in a large skillet. Remove from heat and allow to steam with the lid on for 10 minutes. Follow your package directions if different. Reduce heat to retain a low simmer and cover with a tight-fitting lid. Place the rice and vegetable broth (or other liquid) in a 2-quart saucepan and bring to a boil. Thoroughly rinse the wild rice using a fine mesh sieve/strainer under cool water until it runs clear, about 2 minutes. Place in preheated oven and bake for 30 minutes. If the squash is uneven or starts to fall over, place a wad of aluminum foil underneath to prop it up OR you can use a sharp knife to create a flat spot on the bottom of the squash. Brush with 1 tablespoon of olive oil, then sprinkle with sea salt and black pepper. Place the squash halves cut side up in a baking dish or on a large baking sheet. Use a large spoon to scoop out the seeds just like you would with a pumpkin. Run a sharp chefs knife around the center between the ridges….Īll the way around to create two halves. Place squash on its side on a cutting board. Parmesan or Romano are also delicious options.īe sure to check out the detailed printable recipe card below How to make Acorn Squash Stuffed with Wild Rice Shredded Gruyere Cheese – adds flavor and binding power to the filling and a nice crust to the top of the finished dish.Diced Gala Apple and Dried Cranberries – add a sweetness to this otherwise savory dish and a pop of color.Dried Sage and Thyme – add those traditional fall flavors and tie this dish together.Italian sausage or ground chicken are wonderful as well. Diced yellow onion and minced garlic is sautéed in olive oil as a flavorful base to the ground turkey filling.Vegetable Broth – a flavorful cooking liquid for the rice, but water or chicken stock will work as well.It has full-bodied flavor, and whole-grain goodness that adds texture to your stuffing. Wild Rice – a blend of long-grain brown rice, sweet brown rice, wild rice, red rice, and black rice.This recipe will still work with larger squash, but you may need to adjust the filling a bit. Medium-sized Acorn Squash – approximately 1 to 1.5-pounds each.Feel free to make it your own using your family’s favorite ingredients. I am so ready for autumn’s cooler temperatures and traditional flavors! This dish is so versatile and I have substitution ideas towards the bottom of this post. This autumn inspired meal is comforting, colorful, and loaded with your favorite fall flavors!Ĭheck out these other Zucchini and Squash Recipes for even more delicious ways to use this versatile gourd! ![]() Mild and buttery acorn squash stuffed with wild rice, apples, ground turkey, cranberries, sage, and thyme makes a cozy weeknight dinner or show-stopping holiday dish. ![]()
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