Roasted Acorn Squash with Wild Rice and Grapes

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A colorful side dish for the Thanksgiving feast, these stuffed acorn squashes are hearty enough for a vegetarian main course. They are delicious served warm or at room temperature, so you can cook them ahead of time, freeing up space in your oven.

Prep Time 20 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 1/3 cup wild rice
  • Kosher salt and freshly ground pepper
  • 2 acorn squashes, halved and seeds removed
  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 4 shallots, chopped
  • 1 lb. (500 g) seedless red grapes
  • 1 Tbs. chopped fresh thyme
  • 3 Tbs. sherry vinegar
  • 2 Tbs. pepitas, toasted

Directions

Rinse the wild rice in cold water, then drain. In a small saucepan, combine the rice, a pinch of salt and 1 1/3 cups (11 fl. oz./345 ml) water. Bring to a simmer, cover and cook until the rice is al dente, about 40 minutes. Drain the rice in a sieve and set aside to cool. The rice may be prepared a few days ahead.

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Brush the cut sides of the squash halves with 2 Tbs. of the olive oil. Place, cut side down, on one end of the prepared baking sheet.

In a bowl, toss together the shallots, grapes and the remaining 2 Tbs. olive oil. Transfer to the other end of the baking sheet with the squashes. Roast until the squashes are fork-tender and the grapes have started to wilt, 35 to 40 minutes.

Transfer the shallots and grapes to a large bowl. Add the thyme, vinegar and wild rice and toss to combine. Season with salt and pepper.

Transfer the squash halves, cut side up, to a baking dish just large enough to hold them in a single layer, and fill with the rice mixture. Roast until the rice is warmed through, about 5 minutes. Sprinkle with the pepitas, cut each squash half in half and serve warm or at room temperature. Serves 8.

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