Sunday Dinner: Acorn squash with wild rice
Try a simple, seasonal Sunday dinner dish that has great flavor and visual appeal. Acorn squash with wild rice is an easy dish to pull together for a seasonal treat!
Go with food that's in season! It has the best flavor and might also give you a chance to try new recipes. Acorn squash offers the perfect opportunity to try a winter weather vegetable. It's easy to make, and that's just one reason to try it for Sunday dinner. You'll love the presentation of this dish, too!
Acorn squash with wild rice recipe
- 2 acorn squash, washed
- 2 cups cooked wild rice
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts, chopped
- 1/2 teaspoon dried sage
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt, plus 1/4 teaspoon for seasoning squash
- 1/4 teaspoon ground black pepper, plus 1/4 teaspoon for seasoning squash
- Preheat your oven to 450 degrees F.
- Sliced squash in half, lengthwise. Scoop out the seeds and stringy pulp and discard.
- Drizzle the insides of the squash with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place squash on a baking sheet, cut side down, and bake for about 30-40 minutes or until soft when pierced with a fork.
- Meanwhile, cook your wild rice, then set aside.
- In a large saute pan, heat 1 tablespoon olive oil over medium heat. When hot, add the shallot and garlic, salt, pepper and sage, and mix well.
- Add the rice to the shallot mixture, just to heat it through, along with the walnuts and cranberries. Mix well and remove from the heat.
- When the squash are finished baking, place on a platter, cut side up, and fill each half with the rice mixture. You will have some extra rice to serve on the side.
- Serve warm.
Seasonal winter veggies make great meals!