Acorn Squash W/ Wild Rice, Cranberries, Nuts & Hickory Tofu



  1. 4 acorn squash or 4 dumpling squash
  2. 14 teaspoon salt, plus extra to taste
  3. fresh ground black pepper
  4. freshly ground nutmeg
  5. 4 tablespoons unsalted butter
  6. 1 12 cups wild rice
  7. 1 34 cups vegetable broth (chicken broth will work too)
  8. 3 tablespoons olive oil
  9. 1 yellow onion, large, finely chopped
  10. 2 garlic cloves, minced
  11. 2 celery ribs, large, finely chopped
  12. 1 carrot, large, peeled and finely chopped
  13. 1 tablespoon sage, fresh, minced
  14. 1 tablespoon thyme, fresh, minced
  15. 12 cup parsley, fresh, minced
  16. 1 (6 ounce) packagehickory baked tofu
  17. 34 cup chopped walnuts, toasted
  18. 34 cup dried sweetened cranberries


  1. Preheat the oven to 350F
  2. Cut each squash in half cross-wise.
  3. Scoop out and discard the seeds and strings.
  4. If necessary, trim the top and the bottom so that the squash will sit level like a little bowl, and place on a rimmed baking sheet, cut-side up.
  5. Sprinkle each half with a little salt, pepper and nutmeg to taste.
  6. Using 2 Tablespoons of the butter, dot each half with some butter.
  7. Cover the pan with foil and bake the squash just until moist and tender, about 45 minutes.
  8. At the same time you can roast your chopped walnuts.
  9. Toasting nuts brings out their full, rich flavor!
  10. Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350 F oven until lightly browned, about 10 minutes.
  11. Alternately, the nuts can be browned in a microwave.
  12. Place in a single layer on a microwave safe plate, and microwave on high power for 2 to 3 minutes, or until lightly browned.
  13. Watch carefully so they dont burn!
  14. Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt and 2 cups of water in a medium saucepan.
  15. Bring to a boil over medium-high heat.
  16. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.
  17. In a 10-inch saute pan, heat the olive oil over medium heat.
  18. Swirl to coat the pan and saute the onion, garlic, celery and carrot until slightly softened, about 3 minutes.
  19. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 5 minutes longer.
  20. Add the sage, thyme, and parsley and saute 1 more minute.
  21. Remove from heat.
  22. In a large bowl, combine the cooked rice, sauteed vegetables, tofu, walnuts, and cranberries.
  23. Taste and add more salt and pepper (if necessary).
  24. Using the squash halves as small bowls, mound the rice mixture into the squash halves, dividing it evenly.
  25. Cut the remaining 2 Tablespoons of butter into small pieces.
  26. Dot each stuffed squash with butter.
  27. Cover with foil.
  28. Bake at 350 F until heated through, about 20 minutes.
  29. Serve.