With just a few simple ingredients you can turn a little squash into a complete meal with this recipe. For holiday dinners, this recipe can easily become a delicious side served with your holiday ham or turkey.
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229 per serving
- 2 acorn squash, cut in half and seeded
- 1 teaspoons ground cinnamon
- 2 teaspoons kosher salt
- fresh cracked black pepper
- 1-1/4 cup cooked wild rice
- 1/2 cup pine nuts
- 1/2 cup dried cranberries, roughly chopped
- 1/4 cup sliced scallions
- 1/2 teaspoons teaspoon cumin
Season the acorn squash halves with 1 teaspoon of olive oil, cinnamon and fresh cracked pepper. Roast in the oven at 375 degrees for about 30-40 minutes until fork tender.
Cook the wild rice according to box instructions and set aside.
In a dry skillet, add the pine nuts and turn the heat to low heat. Toss the pine nuts until they start to toast and immediately take off the hot pan and into the hot wild rice.
Add the chopped cranberries and scallions, 1 teaspoon salt, fresh cracked pepper and cumin. Toss and taste for seasoning.
Once the acorn squash is done roasting, add the wild rice mixture into the cavity and serve.