| Prep: 20 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 13g | 2.8g | 66g |
| sugars | fibre | protein | salt |
| 10g | 8g | 10g | 0.67g |
Why I Love French Stuffed Acorn Squash with Wild Rice, Cranberries, and Almonds
If you’ve been following my kitchen adventures for a while, you’ll know that I delight in crafting dishes that are both tasty and mindful of healthy living. And I am thrilled to share this new passion project of mine, a French-inspired stuffed acorn squash with wild rice, cranberries, and almonds. Combining the creamy warmth of roasted squash with the hearty textures of rice and almonds, this dish subtly echoes the flavors of traditional French cuisine.
A Rush of Flavors and Textures
The secret to this delightful recipe is the unbroken play of textures and flavors. Each bite is a symphony of the nutty punch of wild rice, the tangy bite of cranberries, and the delicate crunch of almonds, all of which are beautifully wrapped in the mellow sweetness of the roasted acorn squash. It’s like having a full course meal in every spoonful, complete with all the nuances of flavor that your palette could possibly crave.
French cuisine is known for its sophisticated layering of flavors, and my stuffed acorn squash with wild rice, cranberries, and almonds aims to embrace this tradition while staying true to the essence of California’s fresh and health-conscious approach to cooking.
Channeling The Spirit Of The French Countryside Within My California Kitchen
Inspired by renowned French Chef Julia Child, I wanted to capture the bold flavors that lie at the heart of her culinary philosophy and adapt them to my own style. And so this recipe was born, a melange of French sensibilities and Californian wholesomeness.
Each ingredient on this list, from the subtle sweetness of the acorn squash to the contrasting zest of the cranberries and the earthly flavors of wild rice, is a fond call back to my childhood of romping around the sun-kissed valleys of California. It’s a reflection of home, heart, and health, intertwined with the exotic flavors of French cuisine that I have grown to love.
What I love most about this dish is that it embraces the idea of ‘joie de vivre’ or joy of living, which is such a fundamental aspect of French living. The Stuffed Acorn Squash with Wild Rice, Cranberries, and Almonds is a celebration of this joy, a dish that is as much a feast for the eyes as it is for the palate.
So, the next time you’re in the mood for a little culinary adventure that marries comfort food with sophisticated taste, do try out this recipe. Let it take you on a flavorful journey from the sunny valleys of California to the rustic country kitchens of France.
What You’ll Need
- 3 medium acorn squashes
- 2 tablespoons olive oil
- Salt, to taste
- 2 cups wild rice
- 4 cups vegetable or chicken broth
- 1 cup dried cranberries
- 1 cup slivered almonds
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped, for garnish
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Cut the acorn squashes in half from stem to end and scoop out the seeds. Drizzle the cut sides of the squashes with 1 tablespoon of olive oil and season with salt. Place them on a baking sheet, cut side down, and roast in the preheated oven for about 30 to 40 minutes until tender.
Step Two
While the squashes are roasting, rinse the wild rice under cold water. Then, in a medium-sized pot, bring the broth to a boil. Add the wild rice, reduce the heat to low, cover, and let it simmer for 45-50 minutes, or until the rice is tender and has absorbed most of the liquid. Stir in dried cranberries during the last 10 minutes of cooking.
Step Three
Toast the slivered almonds in a dry skillet over medium heat until they become slightly aromatic, for about 3 to 5 minutes and then set aside.
Step Four
In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the chopped onion, minced garlic, thyme, rosemary, black pepper, and a bit of salt. Sauté for about 5-7 minutes until the onions are softened.
Step Five
Add the cooked wild rice and cranberries mixture to the skillet. Stir in toasted almonds, Parmesan cheese, and adjust the seasoning if required. Mix everything well.
Step Six
By now, the acorn squashes should be out of the oven. Turn them cut side up and divide the wild rice stuffing among the squash halves. Return them to the oven and bake for another 10-15 minutes, until the stuffing is heated through.
Step Seven
Remove the stuffed squashes from the oven. Serve them warm, garnished with freshly chopped parsley.
