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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
  • Total Time
    Prep: 1 hour Bake: 45 min.
  • Makes
    8 servings


  • 4 small acorn squash
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 2 teaspoons ground coriander, divided
  • 1/2 teaspoon ground nutmeg, divided
  • 1 pound fresh carrots, peeled and cut into 1/2-in. cubes
  • 3/4 cup pecan halves, coarsely chopped
  • 3/4 cup dried cherries, coarsely chopped
  • 10 fresh sage leaves, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons maple syrup
  • 1 cup uncooked wild rice
  • 1 tablespoon olive oil
  • 3/4 cup finely chopped sweet onion
  • 1/4 teaspoon ground cinnamon
  • 2 cups vegetable broth


  • 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.

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