Acorn Squash a La Kree

Elevate your autumn-inspired meals with Acorn Squash a La Kree, a show-stopping dish that combines the nutty sweetness of roasted acorn squash with a hearty wild rice stuffing featuring dried cranberries, chopped pecans, and a touch of cinnamon-spiced maple syrup. This recipe shines with its perfect balance of savory and sweet, while the addition of a buttery finish creates an irresistibly rich flavor. Ideal for cozy dinners or festive gatherings, this easy-to-make dish is both vegetarian-friendly and visually stunning, with its golden, caramelized squash shells brimming with flavorful filling. With simple prep, wholesome ingredients, and a bake time that fills your kitchen with warm, comforting aromas, this recipe is a must-try for fall and Thanksgiving menus.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup wild rice
• 2 cups water
• 0.5 cup dried cranberries
• 0.5 cup chopped pecans
• 2 tablespoons maple syrup
• 0.25 teaspoons ground cinnamon
• 1 tablespoon butter

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice each acorn squash in half lengthwise and scoop out the seeds.

Step 3

Brush the cut sides of the squash with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 30 minutes or until the flesh is tender when pierced with a fork.

Step 5

While the squash is roasting, prepare the wild rice filling. Bring 2 cups of water to a boil in a medium saucepan. Add the wild rice and 1/2 teaspoon of salt.

Step 6

Reduce the heat to low, cover the saucepan with a lid, and simmer the rice for 40 minutes or until all the water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

Step 7

In a mixing bowl, combine the cooked wild rice, dried cranberries, chopped pecans, maple syrup, ground cinnamon, the remaining olive oil (1 tablespoon), and 1/4 teaspoon of black pepper. Mix until well combined.

Step 8

Remove the roasted squash from the oven and carefully flip them over to be cut side up.

Step 9

Divide the rice mixture evenly among the squash halves, packing it gently into the cavity.

Step 10

Dot each stuffed squash half with a small piece of butter, approximately 1/4 tablespoon each.

Step 11

Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the tops are golden and slightly crisp.

Step 12

Serve warm and enjoy your Acorn Squash a La Kree!

Nutrition Facts

Serving size	2565.5 grams (2565.5g)

Amount per serving	% Daily Value*
Calories	2616

Total Fat 84.20g	108%
Saturated Fat 15.00g	75%
Polyunsaturated Fat 3.00g
Cholesterol 33mg	11%
Sodium 2561mg	111%
Total Carbohydrate 465.90g	169%
Dietary Fiber 97.30g	348%
Total Sugars 75.90g
Protein 47.90g	96%

Vitamin D 2IU	11%
Calcium 846mg	65%
Iron 14mg	79%
Potassium 8300mg	177%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 6.8%

Carbs: 66.2%