Stuffed Acorn Squash Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 medium acorn squash (about 1.2kg total)</li> <li class="ingredients-single-item">2 tablespoons olive oil, divided</li> <li class="ingredients-single-item">1 tablespoon maple syrup</li> <li class="ingredients-single-item">Salt and black pepper to taste</li> <li class="ingredients-single-item">150g wild rice blend (or brown rice)</li> <li class="ingredients-single-item">350ml vegetable broth</li> <li class="ingredients-single-item">1 medium onion, finely diced (about 150g)</li> <li class="ingredients-single-item">2 celery stalks, finely diced (about 100g)</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 teaspoon dried thyme</li> <li class="ingredients-single-item">1 teaspoon dried sage</li> <li class="ingredients-single-item">70g dried cranberries</li> <li class="ingredients-single-item">60g chopped pecans (or walnuts)</li> <li class="ingredients-single-item">2 tablespoons fresh parsley, chopped</li> <li class="ingredients-single-item">1 tablespoon lemon juice</li> <li class="ingredients-single-item">Extra maple syrup for drizzling (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Medium saucepan with lid</li> <li class="equipment-single-item">Sharp chef's knife</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (170°C fan/gas mark 5) and line a baking tray with parchment paper. Using a sharp knife, carefully cut each acorn squash in half from stem to tip. This can be tricky, so work slowly and stabilize the squash as you go. Scoop out the seeds and stringy pulp with a spoon, creating a nice hollow cavity for your filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Brush the cut surfaces and cavities of the squash with 1 tablespoon of olive oil and the maple syrup, ensuring even coverage. This oil-syrup mixture will help the squash caramelize beautifully while baking. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking tray - this position helps the edges caramelize while steaming the flesh to perfect tenderness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Bake the squash for 30-35 minutes, until the flesh is tender when pierced with a fork but still holds its shape. The upturned squash shells need to retain their structure to hold the filling. While the squash bakes, prepare your filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a medium saucepan, combine the wild rice blend with vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 35-40 minutes or according to package instructions until the rice is tender but still has a slight bite. Different rice blends have varying cooking times, so check periodically. When done, drain any excess liquid if necessary. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the rice cooks, heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and celery, cooking until softened and translucent, about 5-6 minutes. This slow cooking develops sweetness in the vegetables that balances the savory elements. Add the minced garlic, dried thyme, and sage, cooking for another 1-2 minutes until fragrant. The aromatic oils in herbs release more effectively in hot oil than in water. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a large bowl, combine the cooked rice, sautéed vegetable mixture, dried cranberries, chopped pecans, and fresh parsley. The residual heat will slightly plump the cranberries. Add the lemon juice and mix thoroughly. Taste and adjust seasoning with salt and pepper as needed - remember that well-seasoned filling is crucial as the mild squash needs a flavorful companion. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Once the squash is tender, remove from the oven and carefully flip them over on the baking tray so they're cavity-side up. They'll be hot, so use tongs or a spatula. Fill each squash half generously with the rice mixture, mounding it slightly. The presentation is part of this dish's appeal, so take care to make it look abundant. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is hot throughout and the tops are beginning to brown slightly. This final bake melds the flavors between the squash and filling while creating textural contrast with slightly crisp edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let the stuffed squash rest for 5 minutes before serving. This brief rest allows the flavors to settle and makes the squash easier to eat. If desired, drizzle each portion with a little extra maple syrup for a beautiful glossy finish and enhanced sweet-savory contrast. The warm squash will absorb the syrup slightly, creating a delightful glaze. Serve immediately while still warm. </li> </ol>