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Wild-Rice Stuffed Squash
Recipe Summary
prep: 15 mins
total: 1 hr
Ingredients
Ingredient Checklist
2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 box (6 ounces) wild-rice blend (seasoning packet discarded)
1/2 cup dried cherries
1/2 cup pecans, chopped
Cook's Notes
Using a long serrated knife makes it easy to halve the acorn squash neatly.
Gallery
Wild-Rice Stuffed Squash
Recipe Summary
prep: 15 mins
total: 1 hr
Gallery
Wild-Rice Stuffed Squash
Wild-Rice Stuffed Squash
Wild-Rice Stuffed Squash
Recipe Summary
prep: 15 mins
total: 1 hr
Recipe Summary
prep: 15 mins
total: 1 hr
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Ingredients
Ingredients
- 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
- 2 tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
- 1/2 cup dried cherries
- 1/2 cup pecans, chopped
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Cook's Notes
Using a long serrated knife makes it easy to halve the acorn squash neatly.
Cook’s Notes
Using a long serrated knife makes it easy to halve the acorn squash neatly.
Reviews (6)
Add Rating & Review
158 Ratings
5 star values:
33
4 star values:
60
3 star values:
37
2 star values:
21
1 star values:
7
Reviews (6)
Add Rating & Review
158 Ratings
5 star values:
33
4 star values:
60
3 star values:
37
2 star values:
21
1 star values:
7
Add Rating & Review
158 Ratings
5 star values:
33
4 star values:
60
3 star values:
37
2 star values:
21
1 star values:
7
158 Ratings
5 star values:
33
4 star values:
60
3 star values:
37
2 star values:
21
1 star values:
7
158 Ratings
5 star values:
33
4 star values:
60
3 star values:
37
2 star values:
21
1 star values:
7
- 5 star values:
- 33
- 4 star values:
- 60
- 3 star values:
- 37
- 2 star values:
- 21
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
10/09/2013
This recipe was ok but the squash flesh itself is pretty bland even when you mix it with the wild rice. I covered the inside of the squashes with olive oil and salt, pepper, and brown sugar as it was being cooked to help the flesh roast a bit more.
Martha Stewart Member
Rating: Unrated
04/15/2013
We go vegetarian every April for the month and this will definitely be part of our regular rotation. I used craisins instead of cherries, toasted the pecans and used poultry seasoning instead of sage. I also used Uncle Ben's long grain and wild rice blend with mushrooms. I used the mushrooms but discarded the seasoning packet as directed. The squash added just enough sweetness. This was a very satisfying meal.
Martha Stewart Member
Rating: Unrated
02/03/2013
Made this for my veg family and it was a hit! Of course I tasted it before serving and it was very good. The pecans and cranberries add great flavor. I added some panko and parmesan also.
Martha Stewart Member
Rating: 1 stars
09/16/2012
Love Martha and 99% of her recipes but this one is just not good. The flavors simply don't come together.
And it wasn't fast, thanks to the wild rice.
Martha Stewart Member
Rating: 4 stars
01/07/2012
I made this tonight - I thought the rice was a bit bland so I chopped the pecans up in my food processor, and added a little pure maple syrup - a tsp of butter, and warmed it on the stove-top to candy them a little. Then I added them to the pot of rice with a little extra water to marry the flavors, and let simmer until done. The candies nuts made a huge difference! I didn't have sage to add, so I have no idea if that would have made any difference.
Martha Stewart Member
Rating: Unrated
10/06/2011
This was delicious! To give it a little more heft, I added some ground turkey to the filling. I was feeling creative, so once I filled the squash, I topped it with some breadcrumbs and Parmesan and put them under the broiler for just long enough to melt the cheese. I used two squashes and one half each (just me and hubby) was plenty for dinner. The other halves made a fantastic lunch today!
Martha Stewart Member
Rating: Unrated
10/09/2013
This recipe was ok but the squash flesh itself is pretty bland even when you mix it with the wild rice. I covered the inside of the squashes with olive oil and salt, pepper, and brown sugar as it was being cooked to help the flesh roast a bit more.
Rating: Unrated
Rating: Unrated
04/15/2013
We go vegetarian every April for the month and this will definitely be part of our regular rotation. I used craisins instead of cherries, toasted the pecans and used poultry seasoning instead of sage. I also used Uncle Ben's long grain and wild rice blend with mushrooms. I used the mushrooms but discarded the seasoning packet as directed. The squash added just enough sweetness. This was a very satisfying meal.
Rating: Unrated
02/03/2013
Made this for my veg family and it was a hit! Of course I tasted it before serving and it was very good. The pecans and cranberries add great flavor. I added some panko and parmesan also.
Rating: 1 stars
09/16/2012
Love Martha and 99% of her recipes but this one is just not good. The flavors simply don't come together.
And it wasn't fast, thanks to the wild rice.
Rating: 1 stars
Rating: 4 stars
01/07/2012
I made this tonight - I thought the rice was a bit bland so I chopped the pecans up in my food processor, and added a little pure maple syrup - a tsp of butter, and warmed it on the stove-top to candy them a little. Then I added them to the pot of rice with a little extra water to marry the flavors, and let simmer until done. The candies nuts made a huge difference! I didn't have sage to add, so I have no idea if that would have made any difference.
Rating: 4 stars
Rating: Unrated
10/06/2011
This was delicious! To give it a little more heft, I added some ground turkey to the filling. I was feeling creative, so once I filled the squash, I topped it with some breadcrumbs and Parmesan and put them under the broiler for just long enough to melt the cheese. I used two squashes and one half each (just me and hubby) was plenty for dinner. The other halves made a fantastic lunch today!
All Reviews for Wild-Rice Stuffed Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Wild-Rice Stuffed Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
