Baked Stuffed Winter Squash
Recipe type: Side Dish, Vegetable
  • 4 acorn squash, halved and seeded
  • 2 cups cooked wild rice (I used 3 C of the the Trader Joe’s Brown Rice Medley (brown rice, black barley and daikon radish seeds) & it worked great)
  • 1 cup cooked wheat berries (I didn’t have these, which is why I did 3 C of the TJ’s medley)
  • 1cup roasted pears
  • ¼ cup canola oil, divided
  • 1 large shallot, diced
  • ⅓ cup apple cider
  • ½ cup dried cranberries
  • Salt & Pepper to taste
  1. Preheat oven to 375 degrees. Roast squash cut side down for 30-40 minutes. While squash is roasting, cook rice and wheat berries according to package directions (Jane note – I added salt to the water that the rice cooked in for flavor). One squash is soft, cut pears into large dice and toss with ⅛ C canola oil. Roast on sheet tray about 20 minutes. Saute shallot in rest of oil over medium heat. Pour apple cider in with shallots, cooking and stirring to deglaze the pan. Mix rice, berries, pears, and cranberries into shallot mix. Salt and pepper to taste. Stuff each squash with filling and serve.
Recipe by This Week for Dinner at