Wild Rice Acorns
What’s cute, unique, tasty, and healthy all at the same time? These Wild Rice Acorns! The perfect addition to this year’s holiday table.
Posted in: Main Course
- 4 Small Acorn Squash (1/2 per person—adjust as needed)
- 2 Cups Cooked Canoe Wild Rice (Or prepare your own ahead of time)
- 1/2 Cup Chopped Celery
- 1/2 Cup Finely Chopped Onion (a sweeter variety like Vidalia would be perfect)
- 1/3 Cup Chopped Walnuts or Pecans
- 1/3 Cup Dried Cranberries or Cherries
- Salt and Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Sage (or other herb of your choice)
- 1/4 Cup Vegetable Broth (maybe more depending on consistency)
- Butter or Olive Oil for Sautéing
Note: For this recipe, we recommend cooking the wild rice ahead of time, or using our convenient Cooked Canoe Wild Rice.
- Preheat your oven to 400 degrees.
- Prepare squash by cutting in half lengthwise and removing seeds.
- In a shallow baking dish, place squash halves face down and cover with tinfoil to avoid burning. (If you have another way you like to prepare squash, feel free to use that method.)
- Bake for 30 to 40 minutes or until a knife easily pierces through.
- While the squash bakes, sauté your onions, celery, and seasonings in butter or oil in a skillet until tender.
- Add cooked wild rice and vegetable broth, and heat through.
- Remove from heat and add dried fruit and chopped nuts, mixing thoroughly.
- Just before serving, season the inside of each acorn with salt and pepper, and fill each acorn center with the wild rice stuffing.
- Serve immediately, or keep warm in the oven.