Acorn Squash Stuffed W Pears Wild Rice Walnuts

Elevate your fall dining experience with this show-stopping Acorn Squash Stuffed with Pears, Wild Rice, and Walnuts. Perfectly roasted acorn squash forms a tender, caramelized base for a flavorful stuffing of nutty wild rice, juicy pears, crunchy walnuts, and sweet-tart dried cranberries. Enhanced with aromatic rosemary, a hint of cinnamon, and a drizzle of maple syrup, this dish strikes the perfect balance between savory and sweet. Ideal as a hearty vegetarian entrée or a stunning holiday side dish, this recipe combines wholesome ingredients with rich seasonal flavors, making it a comforting yet elegant addition to your table. Ready in about an hour, it’s as nourishing as it is visually appealing, ensuring a warm and memorable meal.

Nutriscore Rating: 79/100

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 teaspoon black pepper
• 1 cup wild rice
• 2.5 cups water or vegetable stock
• 2 medium pear
• 0.5 cup walnuts
• 0.5 cup dried cranberries
• 1 teaspoon fresh rosemary
• 0.5 teaspoon ground cinnamon
• 1 tablespoon maple syrup

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.

Step 4

While the squash is roasting, rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and 2.5 cups of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.

Step 5

Chop the pears into small cubes, leaving the skin on for added fiber and texture. Roughly chop the walnuts as well.

Step 6

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped pears and sauté for 3-4 minutes until slightly softened.

Step 7

Add the cooked wild rice to the skillet with the pears, then stir in the chopped walnuts, dried cranberries, rosemary, cinnamon, and maple syrup. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for an additional 2-3 minutes to combine the flavors.

Step 8

Remove the roasted squash from the oven and flip them cut-side up. Stuff each squash half with the rice mixture, packing it gently.

Step 9

Return the stuffed squash to the oven and bake for another 10-15 minutes, or until everything is heated through.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	3019.7 grams (3019.7g)

Amount per serving	% Daily Value*
Calories	2704

Total Fat 71.80g	92%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 31.30g
Cholesterol 0mg	0%
Sodium 4634mg	201%
Total Carbohydrate 513.40g	187%
Dietary Fiber 108.00g	386%
Total Sugars 100.00g
Protein 54.30g	109%

Vitamin D 0IU	0%
Calcium 884mg	68%
Iron 16mg	88%
Potassium 9203mg	196%

*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: 22.2%

Protein: 7.4%

Carbs: 70.4%