Acorn Squash with Harvest Rice Stuffing

Prep time: 15min
Total time: 80min
Serves 4
1 tbsp
brown sugar
15 mL
1/2 tsp
salt, divided
2 mL
2 tbsp
melted butter, divided
30 mL
2
acorn squash, halved and seeded
0
2 tsp
olive oil
10 mL
1/2
small onion, diced
0
2 cloves
garlic, minced
0
1/3 cup
chopped Walnut Halves
75 mL
2 tbsp
chopped Dried and Sweetened Cranberries
30 mL
1/3 cup
Long Grain and Wild Rice
75 mL
1 tbsp
chopped fresh Thyme, divided
15 mL
0
Freshly ground black pepper to taste
0
2/3 cup
water
150 mL
¼ of the recipe
calories
300
fat
13 g
saturated fat
3 g
carbs
44 g
protein
5 g
cholestrol
10 mg
fibre
6 g
sodium
320 mg
potassium
780 mg

Directions

  1. Preheat oven to 350°F (180°C). Combine brown sugar and half the salt and half the butter in a small bowl. Place acorn squash halves cut side up on a parchment paper-lined baking sheet. Brush the butter mixture inside squash. Tent squash with foil and roast for 1 hour or until squash is tender when pricked with a fork.

  2. Meanwhile, heat olive oil in a medium saucepan and sauté onion for 2 min. over medium heat. Stir in garlic, walnuts, cranberries, rice, half the thyme, the remaining salt, and pepper and sauté for another minute.

  3. Add water and bring to a simmer. Cover and cook on low for 20 to 25 min. or until water is absorbed and rice is tender. Remove cooked squash from oven and stuff with cooked rice mixture. Drizzle each half with the remaining butter, and sprinkle with thyme. Tent with foil again and return to oven for 5 min., then serve.