She Strengthens

Autumn’s Star Ingredient: Roasted Acorn Squash

Fall is the perfect time to get creative with seasonal ingredients, and roasted acorn squash is a quintessential choice. This versatile veggie can be transformed into a stunning centerpiece or a satisfying side dish, all thanks to a flavorful filling made with wild rice, crunchy pecans, and sweet cranberries.

Preparation Made Easy

The best part? You can prepare the wild rice mixture up to 2 days in advance and store it in an airtight container in the fridge. Assemble the filling up to 6 hours ahead, and keep it covered in the fridge until you’re ready to fill the squash.

A Delicious Combination of Flavors and Textures

This recipe yields 6 servings and takes approximately 1 hour and 20 minutes to prepare, with only 20 minutes of active cooking time.

Gather Your Ingredients

• 3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
• 3 tablespoons unsalted butter, melted
• 1 tablespoon packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 2 medium shallots, finely chopped
• 4 celery stalks, finely chopped
• 1 tablespoon minced fresh thyme leaves
• 2 cups cooked wild rice mix
• 2/3 cup pecans, toasted and finely chopped
• 1/4 cup dried cranberries, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed

Roasting to Perfection

Preheat your oven to 450°F and arrange a rack in the middle. Place the squash cut-side up on a baking sheet, brushing 1 tablespoon of melted butter over the tops and insides of the squash halves. Sprinkle with brown sugar and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.

Savory Filling

While the squash is roasting, heat 1 tablespoon of melted butter in a large frying pan over medium heat. Add the chopped onion, shallots, and celery, seasoning with salt and pepper. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until fragrant, about 1 minute. Remove from heat and mix in the cooked wild rice, toasted pecans, dried cranberries, and measured salt and pepper.

Assemble and Serve

Divide the rice filling among the roasted squash halves, drizzling the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.