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Ingredients

Scale

2 medium acorn squash, halved and seeds scooped out
Avocado or olive oil, as needed
1 cup wild rice blend
2 cups vegetable broth, divided
3 tbsp ghee, butter or coconut oil, divided
1 small onion or 1 large shallot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 heaping cup chopped mushroom
2 tbsp chopped fresh sage
1/3 cup chopped pecans
1/3 cup dried cranberries
sea salt as needed


Instructions

To cook squash:

  1. Preheat oven to 375
  2. Drizzle squash with oil and place cut-side down on a baking sheet.
  3. Roast in oven for 35-40 minutes, until a knife pierces easily through squash.

Stuffing:

  1. Cook wild rice on the stove or in a rice cooker according to package directions, using 1 3/4 cup broth and 1 tbsp butter, ghee or coconut oil. Let cool slightly.
  2. In the meantime, heat remaining 2 tbsp butter, ghee or coconut oil over medium-high heat in a medium sautee pan. Sautee onion and celery until translucent. Stir in mushrooms and continue to sautee until soft. Season well.
  3. Stir in garlic and sage. Cook another 10-15 seconds.
  4. Use 2 -4 tbsp remaining broth to deglaze pan, scraping the bottom.
  5. Toss together warm rice with sauteed vegetables, cranberries and pecans. Taste for seasoning.
  6. When squash is cooked and slightly cooled, stuff with wild rice blend and serve.