Dinner · 55 min · american

Stuffed Acorn Squash

✓ USDA-verified nutrition data

Ingredients

• 2 Acorn squash
• 1 cup Wild rice
• 1/2 cup Cranberries
• 1/3 cup Pecans
• 2 cups Kale
• 2 tbsp Maple syrup
• 1 Onion

Steps

1. Heat the oven to 400°F. Halve the squash and scoop out the seeds.
2. Brush with oil, season with salt, and roast cut-side down 30 minutes until fork-tender.
3. Meanwhile, simmer the wild rice 40 minutes until the grains split and curl.
4. Sauté the onion 6 minutes; wilt in the chopped kale until just softened.
5. Fold the rice, cranberries, toasted pecans, and maple syrup into the kale.
6. Flip the squash cut-side up and pack generously with the filling.
7. Return to the oven 10 minutes to warm through.
8. Serve with an extra drizzle of maple syrup.

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