👨‍🍳 作り方

1. 1

   Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet.

   ⏱️ 5 minutes
2. 2

   Roast squash for 30-40 minutes, or until fork-tender. Remove from oven and set aside.

   ⏱️ 40 minutes
3. 3

   While squash is roasting, cook the wild rice blend according to package directions using vegetable broth. Drain any excess liquid and set aside.

   💡 プロのコツ: Using vegetable broth for cooking rice adds extra flavour.
4. 4

   Heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook until browned and their liquid has evaporated, about 8-10 minutes.

   ⏱️ 10 minutes
5. 5

   Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, sage, and thyme, and cook for 1 minute more until fragrant.

   ⏱️ 6 minutes
6. 6

   In a large bowl, combine the cooked wild rice, sautéed mushroom mixture, chopped toasted pecans, and dried cranberries. Season with salt and pepper to taste. Mix well.

   💡 プロのコツ: Toast pecans for enhanced flavour and crunch.
7. 7

   Carefully scoop out some of the flesh from the center of each roasted squash half to create a larger cavity for stuffing, being careful not to break the skin. Reserve the scooped-out squash flesh for another use or mash it into the stuffing.

   💡 プロのコツ: This step creates more room for the filling.
8. 8

   Spoon the wild rice and mushroom mixture generously into the cavities of the roasted squash halves.

   💡 プロのコツ: Pack the stuffing firmly but don't overstuff.
9. 9

   Return the stuffed squash to the baking sheet and bake for another 15-20 minutes, or until the filling is heated through and the squash is tender.

   ⏱️ 20 minutes
10. 10

    Serve hot.

    💡 プロのコツ: Can be served as a main course or a hearty side dish.