Prep time: 10-15 mins. | Cook time: 45 mins. | Serves: 4-5
Ingredients
- 4 Acorn Squash
½ cup Wild Rice (boiled in 2 cups water for
20 min, then drained) - 1 cup long grain white rice , cooked
- 2 tbsp extra virgin olive oil (plus more for
drizzling) - 1 medium onion, chopped (1 cup)
- 2 Garlic cloves, minced
- 1 tsp fresh thyme leaves, chopped
ground pepper, Kosher Salt - ¼ cup pecans, toasted and finely chopped
- ½ cup dried cranberries
- ½ cup cheese, grated ricotta salata
Directions
- Heat the oven to 375°. Using a sharp knife, trim a small flat slice from the bottom of each squash so it sits flat.
- Then, cut of the top ½” of each squash, exposing the seeds. Remove seeds and fibers. Place on baking sheet, season lightly with salt and pepper and drizzle each squash with ½ tsp olive oil.
- Bake for 45min then remove from oven.
- Meanwhile, prepare stuffing. Heat 2 Tbsp olive oil in a large skillet over medium heat until shimmering.
- Add the onion, garlic, and thyme and cook, stirring
occasionally, until onion sweats but does not
brown. - Add chipped pecans, dried cranberries, and ricotta salata and stir to combine. Season to taste with salt and pepper.
- Stuff each squash with the
mixture, mounding it slightly. - Drizzle with ½ tsp olive oil and bake until squash is tender and stuffing browns slightly, about 40 min.