BLACK WILD RICE-STUFFED ACORN SQUASH
Provided by Katie Lee Biegel
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
- Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
- Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
- Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.
WILD RICE-STUFFED ACORN SQUASH
I tried many variations of ingredients for the stuffing in my acorn squash. Here's the version I liked best-a rustic mix of wild rice, carrots, dried cherries and pecans. -Michelle Springer, Spring, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Brush with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt, 1/2 teaspoon coriander and 1/4 teaspoon nutmeg. Place squash in a 15x10x1-in. baking pan, cut sides up. Bake 35-45 minutes or until easily pierced with a fork., In a small bowl, combine carrots and remaining oil, salt, coriander and nutmeg. Bake 15-20 minutes or just until tender, stirring occasionally. Stir in pecans, cherries, sage, garlic and syrup. Bake 10 minutes longer., Rinse wild rice thoroughly; drain. In a small saucepan, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until softened. Stir in rice and cinnamon, then add broth. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is fluffy and tender. Drain if necessary., Combine rice and carrot mixtures. Arrange squash on a serving platter, cut sides up. Fill with rice mixture. Serve warm.
Nutrition Facts :
ACORN SQUASH STUFFED W/ PEARS, WILD RICE, WALNUTS
usapears.com This could be made vegan by swapping the butter and chicken broth for vegetarian options.
Provided by dicentra
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degree F. Cut each squash in half crosswise. Scoop out and discard the seeds and strings.
- If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste.
- Using 3 tablespoons of the butter, dot each half with some butter. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.
- Meanwhile, combine the rice, chicken broth, ¼ teaspoon salt, and 2 cups of water, in a medium saucepan.
- Bring to a boil over medium-high heat. Reduce the heat to a bare simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.
- In a 10-inch saute pan, heat the olive oil over medium heat.
- Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes.
- Add the pears and saute 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer.
- Add the sage, thyme, and parsley and saute 1 more minute. Remove from the heat.
- In a large bowl, combine the cooked rice, sauteed vegetables and pears, walnuts and dried cranberries.
- Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly.
- Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil.
- Bake at 350 degrees F until heated through, about 20 minutes.
Nutrition Facts : Calories 382.2, Fat 17.5, SaturatedFat 6.1, Cholesterol 20.4, Sodium 135.6, Carbohydrate 55.9, Fiber 7.7, Sugar 11.5, Protein 7.6
WILD RICE-STUFFED ACORN SQUASH
Stuffed acorn squash is one of those recipes that can easily take center stage as a plant-based holiday entree or be served as a colorful side dish.
Provided by Nik Sharma
Categories Healthy Acorn Squash Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cook wild rice blend according to package directions. Drain excess liquid, if necessary.
- Meanwhile, cut squash in half horizontally. Scoop out and discard seeds. Brush 2 tablespoons oil over the squash cavities and season with 1/4 teaspoon salt. Place, cut-side down, on a baking sheet. Roast until tender and lightly browned, 35 to 40 minutes.
- Heat the remaining 2 tablespoons oil in a medium skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in dried cherries, thyme, garlic and pepper and cook until fragrant, about 30 seconds. Add the cooked rice and season with the remaining 1/2 teaspoon salt. Remove from heat and keep warm.
- Divide the rice mixture among the squash halves and sprinkle with chives and pomegranate arils, if desired.
Nutrition Facts : Calories 266 calories, Carbohydrate 47 g, Fat 8 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 228 mg, Sugar 10 g
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
- Bake in preheated oven for 60 minutes, or until squash is very tender.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
RICE-STUFFED ACORN SQUASH
We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. -Lydia Garcia, Gouldsboro, Maine More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender., Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry., Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.
Nutrition Facts : Calories 687 calories, Fat 31g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 767mg sodium, Carbohydrate 93g carbohydrate (33g sugars, Fiber 8g fiber), Protein 17g protein.
More about "acorn squash stuffed w pears wild rice walnuts food"
STUFFED ACORN SQUASH WITH WILD RICE AND APPLE - HOSTESS …
From hostessatheart.com
5/5 (5)Total Time 50 minsCategory Main Dish, SidesCalories 543 per serving
ACORN SQUASH STUFFED WITH PEAR WILD RICE AND WALNUTS
From usapears.org
Servings 6Estimated Reading Time 2 minsCategory Entrees
15 AMAZING ACORN SQUASH RECIPES SURE TO SATISFY
From marthastewart.com
STUFFED ACORN SQUASH WITH WILD RICE, APPLES AND WALNUTS
From uglyvegankitchen.com
WILD RICE STUFFED ACORN SQUASH - WHERE YOU GET YOUR …
From whereyougetyourprotein.com
PEAR APPLE WALNUT STUFFED ACORN SQUASH - THE ROASTED …
From theroastedroot.net
WILD RICE STUFFED ACORN SQUASH - CLEAN GREEN SIMPLE
VEGAN STUFFED ACORN SQUASH (WITH WILD RICE) - LETTUCE VEG OUT
From lettucevegout.com
ACORN SQUASH RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
STUFFED ACORN SQUASH WITH WILD RICE, LENTILS, CHERRIES AND WALNUTS
From stonepierpress.org
3 BEST STUFFED ACORN SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST WILD RICE STUFFED ACORN SQUASH RECIPE - FOOD52
From food52.com
ACORN SQUASH STUFFED WITH PEARS, WILD RICE, WALNUTS
From calorieking.com
WILD RICE STUFFED ACORN SQUASH - DEL'S COOKING TWIST
From delscookingtwist.com
SQUASH STUFFED WITH PEARS AND WILD RICE - NTI SCHOOL
From ntischool.com
WILD RICE STUFFED ACORN SQUASH - EAT FOR LIVING BY JENNIFER LLOYD
From eatforliving.ca
ACORN SQUASH STUFFED WITH CRANBERRY WILD RICE, PEARS AND WALNUTS ...
From uscranberries.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love