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As the leaves turn vibrant shades of red, orange, and gold, autumn ushers in a season rich in harvest and abundance. This time of year not only brings a picturesque backdrop of nature's beauty but also invites us to celebrate the nourishing gifts of the earth. The cooler temperatures and shorter days create a cozy atmosphere, perfect for gathering around the dinner table with loved ones. A dish that encapsulates the essence of fall is the Autumn Harvest Stuffed Acorn Squash. This wholesome recipe serves as a beautiful centerpiece for any autumn gathering, offering not only visual appeal but also a hearty and satisfying meal.

Stuffed Acorn Squash with Wild Rice

Embrace the flavors of fall with this Autumn Harvest Stuffed Acorn Squash recipe. This vibrant dish combines sweet acorn squash with a hearty stuffing of wild rice, seasonal vegetables, dried cranberries, and nuts, making it not only visually stunning but also nutritious. Perfect for cozy gatherings, this recipe highlights the beauty of autumn produce while providing a satisfying meal for family and friends. Discover tips for preparation and presentation to impress your guests!
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Ingredients
  

2 medium acorn squashes

1 cup wild rice

2 ½ cups vegetable broth (or water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, diced (any variety)

1 cup kale or spinach, chopped

½ cup dried cranberries

½ cup pecans, chopped (or walnuts)

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon maple syrup (optional, for added sweetness)

Salt and pepper, to taste

Olive oil, for sautéing and brushing

Instructions
 

Preheat the Oven:

    Begin by preheating your oven to 400°F (200°C), allowing it to reach the ideal temperature while you prepare your ingredients.

      Prepare the Acorn Squash:

        Using a sharp knife, carefully cut each acorn squash in half from stem to bottom. Scoop out the seeds and stringy insides with a spoon. Brush the inner surfaces lightly with olive oil and sprinkle with salt and pepper to enhance their natural flavor.

          Roast the Squash:

            Place the prepared squash halves cut-side down on a baking sheet lined with parchment paper for easy cleanup. Roast in the preheated oven for approximately 25-30 minutes, or until they are tender and can be easily pierced with a fork.

              Cook the Wild Rice:

                While the squash is roasting, rinse the wild rice under cold water to remove any excess starch. In a medium saucepan, bring 2 ½ cups of vegetable broth to a rapid boil. Add the rinsed wild rice, cover the pot with a lid, and reduce the heat to low. Allow the rice to simmer for 45-50 minutes, or until it is tender and the grains have split open. Drain any remaining liquid if needed.

                  Sauté the Vegetables:

                    In a large skillet, warm a tablespoon of olive oil over medium heat. Once hot, add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. Stir in the minced garlic followed by the diced mushrooms. Cook for an additional 5 minutes until the mushrooms become tender. Lastly, add in the chopped kale or spinach, cooking until just wilted and vibrant.

                      Combine the Filling:

                        In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, and chopped pecans. Sprinkle in the dried thyme and sage, and drizzle maple syrup if desired for a hint of sweetness. Season the mixture generously with salt and pepper, stirring well to combine all the flavors.

                          Stuff the Squash:

                            Once the squash are roasted and tender, carefully flip them cut-side up. Fill each half generously with the wild rice mixture, pressing down slightly to pack the filling in securely.

                              Final Bake:

                                Return the stuffed squash back to the oven and bake for an additional 15 minutes. This final baking time allows the flavors to meld beautifully and gives the tops a delightful crispness.

                                  Serve:

                                    Once done, remove the squash from the oven and let them cool for a few minutes. Serve warm and, if desired, garnish with fresh herbs or a sprinkle of feta cheese for a savory twist.

                                      Prep Time, Total Time, Servings: 20 min | 1 hr 15 min | 4 servings

                                        - Presentation Tips: For an elegant touch, serve the stuffed squash on a rustic wooden board or a colorful platter, allowing the vibrant colors of the filling to shine through. Add a drizzle of olive oil or balsamic glaze for an extra burst of flavor.