Best 3 Acorn Squash Stuffed W Pears Wild Rice Walnuts Recipes
Acorn squash is a versatile and delicious winter squash that can be prepared in many ways. This recipe collection features acorn squash stuffed with a variety of fillings, including pears, wild rice, walnuts, and cheese. Each recipe is unique and flavorful, and sure to please everyone at your table.
The first recipe is for **Acorn Squash Stuffed with Pears and Wild Rice**. This dish is a hearty and satisfying meal that is perfect for a fall or winter dinner. The acorn squash is roasted until tender, then stuffed with a mixture of cooked wild rice, pears, walnuts, and spices. The squash is then baked until the filling is heated through and the squash is caramelized.
The second recipe is for **Acorn Squash Stuffed with Sausage and Apples**. This dish is a savory and flavorful twist on the classic stuffed squash. The acorn squash is roasted until tender, then stuffed with a mixture of cooked sausage, apples, onions, and spices. The squash is then baked until the filling is heated through and the squash is caramelized.
The third recipe is for **Acorn Squash Stuffed with Cheese and Spinach**. This dish is a vegetarian-friendly option that is packed with flavor. The acorn squash is roasted until tender, then stuffed with a mixture of ricotta cheese, spinach, Parmesan cheese, and spices. The squash is then baked until the filling is melted and bubbly.
The fourth recipe is for **Acorn Squash Stuffed with Quinoa and Vegetables**. This dish is a healthy and flavorful way to enjoy acorn squash. The acorn squash is roasted until tender, then stuffed with a mixture of cooked quinoa, vegetables, and spices. The squash is then baked until the filling is heated through and the squash is caramelized.
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
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts :
RICE-STUFFED ACORN SQUASH
We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. -Lydia Garcia, Gouldsboro, Maine More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender., Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry., Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.
Nutrition Facts : Calories 687 calories, Fat 31g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 767mg sodium, Carbohydrate 93g carbohydrate (33g sugars, Fiber 8g fiber), Protein 17g protein.
ACORN SQUASH STUFFED W/ PEARS, WILD RICE, WALNUTS
usapears.com This could be made vegan by swapping the butter and chicken broth for vegetarian options.
Provided by dicentra
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degree F. Cut each squash in half crosswise. Scoop out and discard the seeds and strings.
- If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste.
- Using 3 tablespoons of the butter, dot each half with some butter. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.
- Meanwhile, combine the rice, chicken broth, ¼ teaspoon salt, and 2 cups of water, in a medium saucepan.
- Bring to a boil over medium-high heat. Reduce the heat to a bare simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.
- In a 10-inch saute pan, heat the olive oil over medium heat.
- Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes.
- Add the pears and saute 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer.
- Add the sage, thyme, and parsley and saute 1 more minute. Remove from the heat.
- In a large bowl, combine the cooked rice, sauteed vegetables and pears, walnuts and dried cranberries.
- Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly.
- Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil.
- Bake at 350 degrees F until heated through, about 20 minutes.
Nutrition Facts : Calories 382.2, Fat 17.5, SaturatedFat 6.1, Cholesterol 20.4, Sodium 135.6, Carbohydrate 55.9, Fiber 7.7, Sugar 11.5, Protein 7.6
Tips for Making Acorn Squash Stuffed with Pears, Wild Rice, and Walnuts:
- Choose small to medium-sized acorn squash that are about the same size so they cook evenly. - To easily scoop out the squash, cut it in half lengthwise and remove the seeds. Then, use a spoon to scrape the flesh away from the skin, leaving a 1/2-inch border. - If you don't have cooked wild rice, you can cook it according to the package instructions. - To save time, you can use pre-chopped walnuts or pecans. - To add a bit of sweetness, you can add a tablespoon of honey or maple syrup to the stuffing. - If you want a crispy topping, sprinkle some panko breadcrumbs or grated Parmesan cheese on top of the squash before baking. - To prevent the squash from drying out, add a little bit of water or broth to the bottom of the baking dish.Conclusion:
Acorn squash stuffed with pears, wild rice, and walnuts is a delicious and healthy dish that is perfect for fall. It is easy to make and can be served as a main course or a side dish. This recipe is a great way to use up leftover wild rice and pears. It is also a good source of fiber, vitamins, and minerals. So, next time you are looking for a unique and tasty dish, give this recipe a try. You won't be disappointed!
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