Wild Rice Stuffed Squash

This is a really yummy recipe that I adapted from a back issue of Everyday Food!

2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 Tbl. butter
1 small onion, minced
2 garlic cloves, minced
1/2 tsp. Herbes de Provence
Coarse salt and ground pepper
1 box (6 ounces) wild-rice blend (seasoning packet discarded)
1/2 cup dried cranberries
1/2 cup pecans, chopped, optional

Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

Meanwhile, in a large saucepan, heat butter over medium. Add onion, garlic, and Herbes de Provence; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

Remove rice from heat, and stir in cranberries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.


  1. This looks fantastic! Maybe I will make this when all of the family is in town.

  2. This comment has been removed by the author.

  3. What changed? I thought you weren't seeing anyone until March...?

  4. I said we weren't going for Christmas because we were going in March. Bethanie is getting baptized on Saturday. My parents, Jeff, and Sean's mom are coming this week.

  5. My mouth is watering just reading the recipe. Can't wait to try it!