Abbey Sharp's Stuffed Squash

Name: Abbey Sharp's Stuffed Squash
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 4 medium acorn squash, halved horizontally and seeds removed; 2 tbsp extra virgin olive oil, divided; Salt and pepper; ½ cup well rinsed wild rice; 1 ¾ cup low sodium veggie broth; ½ onion, finely diced; 2 stalk celery, finely diced; 1 honeycrisp apple, diced; 3 leaves fresh sage, finely minced; Leaves from 4 sprigs thyme; 8 oz cremini mushrooms; 3 cloves garlic, finely minced; ¼ cup chopped pecans; ¼ cup pumpkin seeds; ¼ cup dried cranberries; 1 can chickpeas, drained and rinsed; ½ c Pomegranate arils, divided; 2-3 tsp maple syrup (or to taste); Salt and pepper, to taste; Parsley, for garnish

Mary Berg December 16, 2024

Difficulty

Novice

Portions

6-8

Preparation Time

10 minutes

Cooking Time

55 minutes

Ingredients

4 medium acorn squash, halved horizontally and seeds removed
2 tbsp extra virgin olive oil, divided
Salt and pepper
½ cup well rinsed wild rice
1 ¾ cup low sodium veggie broth
½ onion, finely diced
2 stalk celery, finely diced
1 honeycrisp apple, diced
3 leaves fresh sage, finely minced
Leaves from 4 sprigs thyme
8 oz cremini mushrooms
3 cloves garlic, finely minced
¼ cup chopped pecans
¼ cup pumpkin seeds
¼ cup dried cranberries
1 can chickpeas, drained and rinsed
½ c Pomegranate arils, divided
2-3 tsp maple syrup (or to taste)
Salt and pepper, to taste
Parsley, for garnish

Directions

1. Preheat oven to 425 F.
2. Slice a sliver off the bottom of the acorn squash half so it sits on the baking sheet nicely.
3. Brush the halves (open side up) with a bit of olive oil, and sprinkle with salt and pepper. Roast for 30-45 minutes until fork tender. Set aside.
4. Combine rinsed wild rice and veggie broth in a pot and bring to a boil with a pinch of salt. Reduce the heat to low, cover the saucepan and cook for 45 minutes until tender but chewy. If there’s any remaining liquid, drain it with a mesh strainer, then fluff with a fork and set aside.
5. To a large cooking pan, add the remaining olive oil over medium heat. Add the onion, celery, and apple until slightly softened. Add the sage, thyme, mushrooms, and season everything with salt and pepper. Add in the cooked farro, along with the pecans, seeds, chickpeas, cranberries, ¼ cup of pomegranate arils, maple syrup and salt and pepper to taste.
6. Fill the squash halves with the stuffing and bake for an additional 10 minutes at 425 F until its lightly browned on top. Garnish with remaining pomegranate arils and parsley. Enjoy!