Roasted Acorn Squash with Wild Rice Stuffing

Nancy Schier

3 medium acorn squash (about 1 ½ pounds each), halved lengthwise and seeds removed

3 tablespoons unsalted butter, melted

1 tablespoon packed dark brown sugar

½ medium yellow onion, finely chopped

2 medium shallots, finely chopped

4 celery stalks, finely chopped

1 tablespoon minced fresh thyme leaves

2 cups cooked wild rice mix

⅔ cup pecans, toasted and finely chopped

¼ cup dried cranberries, finely chopped

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer