12Ingredients
620Calories
85Minutes

Ingredients

  • 4 acorn squash (small)
  • 1/2 cup wild rice (boiled in 2 cups water for 30 minutes, then drained)
  • 1 cup long grain white rice (cooked, 1/2 cup raw rice)
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 onion (medium, finely chopped, about 1 cup)
  • 2 garlic cloves (medium, minced, about 2 teaspoons)
  • 1 teaspoon fresh thyme leaves (chopped)
  • ground black pepper
  • kosher salt
  • 1/4 cup pecans (toasted and finely chopped)
  • 1/2 cup dried cranberries
  • 1/2 cup ricotta salata cheese (grated)
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NutritionView more

620Calories
Sodium10%DV240mg
Fat28%DV18g
Protein29%DV15g
Carbs35%DV104g
Fiber48%DV12g

PER SERVING *

Calories620Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat4g20%
Trans Fat
Cholesterol15mg5%
Sodium240mg10%
Potassium1750mg50%
Protein15g29%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate104g35%
Dietary Fiber12g48%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Yummly User 10 Sep 2017
Fast, delicious, and versatile. Added chopped sage and ground turkey for a main meal. Perfect for Fall.
Jacklyn C. 19 Sep 2016
This was such an incredible recipe we made it twice in the same week! We skipped the ricotta and used mozzarella instead - it was delicious! We also used walnuts because that's what we had in the pantry and it was great both times. The second time we made it, we didn't have an onion, so we added roasted butternut squash instead. It pairs VERY well with the cranberries!