Name: Roasted Acorn Squash and Wild Rice Pilaf Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 acorn squashes; 3 tablespoons olive oil, divided; Salt and pepper to taste; 1 cup wild rice; 2 cups vegetable broth or water; 1/2 cup dried cranberries; 1/2 cup pecans, chopped; 1 medium onion, diced; 2 cloves garlic, minced; 3 tablespoons olive oil, divided (used in squash brushing and sautéing); Salt and pepper to taste

Description

This Roasted Acorn Squash and Wild Rice Pilaf recipe combines naturally sweet roasted acorn squash with a flavorful wild rice pilaf studded with tart dried cranberries and crunchy pecans. A comforting, hearty dish perfect for fall or any time of year, it makes a beautiful vegetarian main or side dish with wholesome ingredients and warm spices.

Ingredients

Scale

Acorn Squash

2 acorn squashes
3 tablespoons olive oil, divided
Salt and pepper to taste

Wild Rice Pilaf

1 cup wild rice
2 cups vegetable broth or water
1/2 cup dried cranberries
1/2 cup pecans, chopped
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons olive oil, divided (used in squash brushing and sautéing)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squash.
Prepare squash: Cut the acorn squashes in half, scoop out the seeds, brush the cut sides with olive oil, and season with salt and pepper to taste. Place them cut-side down on a baking sheet.
Cook wild rice: In a saucepan, combine the wild rice with 2 cups of vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender, about 45-50 minutes. Drain any excess liquid if necessary.
Sauté aromatics: While the rice cooks, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and translucent, about 5-7 minutes.
Combine pilaf ingredients: In a large bowl, mix the cooked wild rice, sautéed onions and garlic, dried cranberries, and chopped pecans. Season with salt and pepper to taste and stir well to combine.
Roast squash: Roast the prepared acorn squash halves in the preheated oven for about 25-30 minutes, or until tender when pierced with a fork.
Assemble and serve: Remove the roasted squash from the oven, fill each half with a generous amount of the wild rice pilaf mixture, and serve warm for a delicious, healthy meal.

Notes

You can substitute vegetable broth with water for a lighter taste.
For added flavor, sprinkle some fresh herbs like thyme or sage into the wild rice pilaf.
To make this dish vegan and gluten-free, ensure your vegetable broth does not contain gluten.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.