details
- Serves 4
- Prep time: 15 minutes
- Total time: 1 hour
- 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
- Coarse salt and ground pepper
- 1 box (6 ounces) wild-rice blend
- 1/2 cup dried cherries or dried cranberries
- 1/2 cup chopped pecans
directions
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, cook rice according to package directions.
Remove rice from heat, and stir in cherries 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.