Wild Rice and Gruyère Stuffed Acorn Squash - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Shallow baking dish
Large skillet
measuring cups and spoons
cutting board

Ingredients

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

Directions

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.

Tips:

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.