Serves 2
Prep time: 5 minutes | Cook time: 45 minutes
Ingredients:
- 1 acorn squash, halved lengthwise, seeds removed
- 1 teaspoon extra virgin olive oil, divided
- 1 tablespoon butter
- ¼ medium red onion, diced
- 2 cloves garlic, minced
- 2 teaspoons red pepper flakes
- ½ cup wild rice
- 1 cup vegetable broth (substitute with chicken if desired)
- ¼ cup chopped pecans
- ½ medium apple, diced (about 1/3 cup; I used fuji – honey crisp or gala would be great, too)
- 1 tablespoon chopped green onion
- 1 teaspoon maple syrup
- 1 teaspoon fresh lemon juice + zest for garnish
- Salt and pepper
Directions:
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Coat the flesh of each half of the acorn squash with ½ teaspoon olive oil and sprinkle with salt and pepper. Place on the baking sheet flesh side down and roast for 35-40 minutes, until easily pierced with a fork.
- While the squash is roasting, place medium saucepan over medium heat and add butter once hot. When butter has melted, add red onion and sauté for 2-3 minutes, until fragrant. Add in garlic and red chili flakes and sauté for 30 seconds, stirring frequently.
- Add wild rice and broth and bring to a boil. Reduce heat to low and cook for 20-25 minutes, until rice has absorbed the liquid.
- Remove from heat and stir in pecans, apple, green onion, maple syrup, and lemon juice. Add in a pinch of salt and pepper, taste, and add more if desired.
- Divide rice mixture into the squash halves and garnish with lemon zest. Serve immediately.
Recipe Created By:
www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com