Nutrition and Dining from the Green Hill Kitchen

Roasted Acorn Squash with Wild Rice StuffingHere is a super food for the fall season being served as a side dish in the Green Hill dining room. Residents love the sweet and nutty flavor while I am thrilled with the vitamins, whole grains and beta carotene that our elders need to stay healthy and strong.

Chesney Blue, RD
Nutrition Care Manager/Dietitian

Roasted Acorn Squash with Wild Rice & Pecan Stuffing
Maple glazed acorn squash stuffed with wild rice and cranberry stuffing

Ingredients for 6 servings

4lb, 8oz Acorn Squash
2 tbsp Olive Oil
1tsp Extra Virgin Olive Oil
1 tbsp Maple Syrup
1/2 tsp Kosher Salt
1/8 tsp Ground Black Pepper
½ cup Dry Wild Rice
2/3 cup Chopped Pecans
½ cup Diced Onions
1 cup Diced Celery
1-1/2 tsp Minced Garlic Cloves
1 tbsp Minced Thyme
½ cup Dried Cranberries
1 tsp Balsamic Vinegar

Use small-medium acorn squash, about 1-1/2 pounds each. Wash and cut squash in half. Scoop out the seeds and place on a pan with the cut side up. Brush olive oil and maple syrup onto each half. Sprinkle with salt and black pepper. Roast in a preheated 350F degree oven until tender, about 20 – 30 minutes.

Place wild rice in a pot of cold water and bring to a boil, then simmer and cook until 1/3 of the rice opens, about 30 minutes. Drain and set aside.

Place pecans on a pan and toast in a 300F degree oven until fragrant, about 5 minutes. Set aside.

Heat olive oil in a hot pan and sauté onions, celery and garlic until tender. Remove from pan and place in a large bowl; add the remaining ingredients: fresh thyme, dried cranberries, salt, black pepper, olive oil, balsamic vinegar, as well as the cooked wild rice and toasted pecans. Mix to incorporate.

Stuff into cooked acorn squash (each will hold about 1/2 cup of stuffing). Return to oven to
heat through.