Stuffed acorn squash doubles as a veggie side or nourishing main at any winter feast. You can stuff the squash a day or two in advance, then return it to the oven to warm through before serving.
What You Get
Cooked wild rice
Toasted, chopped walnuts
What You’ll Need
Salt and freshly ground pepper
Dry white wine (optional)
Makes 4 main servings; 8 side servings
Active Time: 20 minutes
Total Time: 55 minutes
Preheat the oven to 425°F. Line a sheet tray with parchment or foil.
Trim the top and bottom from the squash to remove the stem and create flat edges. Cut the squash in half crosswise and scoop out the seeds. Brush all over with 1 tablespoon olive oil and sprinkle with salt. Place the squash on the prepared pan, cup-side up. Roast until tender, 30 to 35 minutes. Remove from the oven and let cool slightly.
Meanwhile, prepare the stuffing: Slice 1 cup of dried figs, discarding the stems. In a bowl, combine the figs with ½ cup of wine or water and let soak until plump and soft, 30 minutes. Dice the onion. Pick 1 tablespoon thyme leaves.
In a frying pan over medium heat, warm 3 tablespoons olive oil. Add the onion, season with a pinch of salt, and sauté until soft, 5 to 7 minutes. Add the thyme and sauté until the onion starts to brown and the thyme is fragrant, 3 to 4 minutes longer. Turn down the heat to medium-low and fold in the wild rice, walnuts, and soaked figs until the flavors combine, 5 minutes. Season to taste with salt and pepper.
When the squash is ready, spoon the stuffing into the cups to fill, heaping slightly above the top. Arrange the stuffed squash on a platter and serve warm.