The Pioneer Woman Tasty Kitchen
Profile Photo

Wild Rice-Stuffed Squash

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Baked acorn squash stuffed with wild rice, toasted pecans and dried cranberries.

Ingredients

  • 2 whole Acorn Squash, Halved Lengthwise And Seeded
  • 2 Tablespoons Olive Oil
  • 2 whole Shallots, Diced
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 2 cloves Garlic, Minced
  • ½ teaspoons Dried Oregano
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 1 cup Wild Rice
  • 1-½ cup Vegetable Stock
  • 3 whole Scallions, Thinly Sliced
  • ½ cups Pecans, Toasted And Chopped
  • ½ cups Dried Cranberries
  • 2 Tablespoons Pure Maple Syrup
  • 1 teaspoon Orange Zest
  • 1 Tablespoon Fresh Orange Juice

Preparation

1. Preheat the oven to 400°F and spray a large rimmed baking sheet with nonstick cooking spray. Place the squash, cut side down, on the baking sheet and cover them with aluminum foil. Roast for 40 to 45 minutes, until the squash is tender.

2. Heat the olive oil in a medium saucepan over medium heat. Add the shallots and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 1 to 2 minutes, until the shallots are soft. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds, until fragrant. Add the rice and vegetable stock and bring the mixture to a boil. Reduce the heat to low and cook for 15 to 20 minutes, until the rice has absorbed all of the liquid. Remove from the heat and stir in the scallions, pecans, cranberries, maple syrup, orange zest, and orange juice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Spoon the rice into the cavities of the squash and serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easy Baked Rice Balls (Arancini)
Profile Photo by Anita at Hungry Couple in Sides
All the flavor of those wonderful fried risotto balls in a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Easy Lemon Rice
Profile Photo by Irina in Sides
An easy, flavorful and tangy Indian lemon rice dish. With just...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Rice with Roasted Butternut Squash
Profile Photo by Olivia @Primavera Kitchen in Sides
This Rice with Roasted Butternut Squash and Dried Cranberries is a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Butternut Squash Wild Rice
Profile Photo by Jen @ Peanut Butter and Peppers in Sides
Roasted sweet butternut squash, sauteed onions, spinach and dried cranberries mixed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Asian Rice Balls
Profile Photo by My Wife Makes in Sides
Delicious Asian rice balls, served with potent spicy chili dip! Perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy