- Shallow baking dish
- Large skillet
- measuring cups and spoons
- cutting board
- 2 acorn squash, halved and seeded
- 2 Tbsp (30 mL) melted butter
- 1/2 tsp (2 mL) each salt and pepper, divided
- 3 Tbsp (45 mL) olive oil
- 1 cup (250 mL) finely diced onion
- 1 clove garlic, minced
- 2 cups (500 mL) cooked wild rice
- 1/2 cup (125 mL) chopped toasted walnuts
- 1/4 cup (60 mL) dried cranberries
- 2 Tbsp (30 mL) chopped fresh parsley
- 1 Tbsp (15 mL) chopped fresh thyme
- 2 tsp (10 mL) chopped fresh rosemary
- 1 cup (250 mL) shredded gruyère cheese, divided
- 1/2 cup (125 mL) grated parmesan cheese, divided
- Preheat oven to 375°F (190°C). Place squash halves, cut side up in shallow baking dish. Brush with butter and sprinkle with 1/4 tsp (1 mL) salt and pepper. Bake for 45 minutes or until fork-tender.
- Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for about 5 minutes or until softened.
- Stir in rice, walnuts, cranberries, parsley, thyme, rosemary, and remaining salt and pepper; cook for 5 minutes. Let cool slightly. Stir in 1/2 cup (125 mL) gruyère cheese and 1/4 cup (60 mL) parmesan cheese.
- Scoop stuffing into squash. Sprinkle with remaining gruyère and parmesan cheese.
- Cover with foil; bake for about 20 minutes or until heated through. Remove foil; bake for about 10 minutes or until cheese is melted and slightly browned.
- Substitute pine nuts for walnuts if desired. Toast in dry skillet over medium heat for 3 to 5 minutes.
- Switch cranberries for dried sour cherries if desired.