Pecan Cranberry Stuffed Acorn Squash Recipe
6 Acorn Squash or small dumpling squash, halved
2 tsp Olive Oil, for brushing
1 1/2 cups brown rice
1 cup wild rice
1/3 cup Olive Oil
1/3 cup Sherry wine vinegar
2 tbsp fresh thyme, chopped salt, to taste
Fresh ground pepper, to taste
1/2 cup dried cranberries
1/2 cup Dickey Farms pecans, chopped
Preheat oven to 400°F.
Scoop out membranes and squash seeds. Slice off rounded bottom of each squash half. Brush squash flesh with olive oil. Place squash cut side down into a baking pan. Bake for about 30-40 minutes, until squash is slightly cooked through. Halfway through baking, add a little water to the pan so the squash doesn't stick. Set aside until the stuffing mixture is prepared.
Cook rice according to package instructions. While rice is cooking, whisk together the olive oil, wine vinegar, thyme, and garlic. Season with salt and pepper to taste.
In a large bowl, mix the vinaigrette with the warm rice and toss to coat. Mix in the cranberries and pecans and evenly distribute.
Using a spoon, fill the squash with the stuffing. Place the squash back into the baking pan with stuffing side up. Cover with foil and bake for 20 more minutes, or until the squash is tender.