Harvest Medley Acorn Squash

Serves: 6
Total Calories: 603


3 acorn squash
1 (6-ounce) box wild rice mix any flavor
2 1/4 cups chicken broth or vegetable broth
2 teaspoons white wine vinegar
3 tablespoons pure maple syrup divided
1/2 cup diced yellow onion
1/2 cup diced Golden Delicious apple
3 tablespoons unsalted butter or margarine melted and divided
1/2 cup diced toasted hazelnut or pecans
1/2 cup dried cranberries diced


Cut each squash in half across the diameter. Scoop out seeds and strings. Boil in salted water for 5 minutes. Remove from water and place on a baking sheet prepared with nonstick cooking spray, cut side facing up. Slice piece off bottom if needed to stabilize.

Bring rice mix with seasoning packet to a simmer with broth, vinegar, and 1 tablespoon maple syrup. Cover and simmer for 15 minutes. Remove from heat and let stand uncovered. Meanwhile, saute onion and apple over medium-high heat in 1 tablespoon butter for 1–2 minutes, or until softened. Stir onion and apple into rice mixture with the hazelnuts and cranberries.

Turn toaster oven to bake at 375 degrees.

Spoon rice mixture into squash halves. Stir remaining butter and maple syrup together. Drizzle syrup mixture over squash. Bake for 25–30 minutes, or until lightly browned. Makes 6 servings.

Nutritional Facts:

Serves: 6
Total Calories: 603
Calories from Fat: 66

This Harvest Medley Acorn Squash recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.

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