Stuffed Acorn Squash with Wild Rice and Cranberries

Servings: 4 | 0 minutes | 350 kcal

This dish is a fusion of flavors and ingredients from various cuisines, particularly North American and Middle Eastern. Acorn squash is a winter vegetable native to North and Central America and wild rice is indigenous to North America. The addition of cranberries, a fruit native to North America, provides a tart contrast to the sweet squash and nutty rice. The use of spices and stuffing vegetables is a technique borrowed from Middle Eastern cuisine.

I first had this dish at a winter solstice feast. It was a revelation! I've been tweaking and perfecting it ever since to give it the perfect balance of flavors. It' a real showstopper at any dinner party, and it always sparks off conversations about how delicious and satisfying vegan food can be.

Ingredients

2 pieces Acorn Squash
1 cups Wild Rice
1/2 cups Dried Cranberries
2 teaspoons Olive Oil
1 teaspoons Salt
1/2 teaspoons Black Pepper
1/2 teaspoons Cinnamon

Instructions

Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
While the squash is roasting, prepare the wild rice according to the package instructions. Usually, it involves boiling the rice in a lot of water for 45 minutes then draining.
In a large bowl, mix the cooked wild rice with the dried cranberries and cinnamon. Season with salt and pepper to taste.
Once the squash is done, flip them over and stuff each with the wild rice and cranberry mixture. Return to the oven for another 10 minutes to heat through.
Serve warm. Enjoy your delicious, vegan Stuffed Acorn Squash with Wild Rice and Cranberries!