Prep 15 mins
Cook 1 hr 20 mins
This is a great vegetarian dish as part of a holiday meal or a super side dish.
- 4 acorn squash
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground nutmeg
- 4 tablespoons butter
- 1 1⁄2 cups wild rice
- 1 3⁄4 cups vegetable broth or 1 3⁄4 cups chicken broth
- 1⁄4 teaspoon salt
- 2 cups water
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped medium
- 2 stalks celery, chopped fine
- 2 carrots, chopped fine
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme leave
- 1⁄4 cup fresh parsley, minced
- 3⁄4 cup chopped pecans
- 3⁄4 cup dried cranberries
- Preheat oven to 350°F.
- Cut squash in half crosswise and scoop out seeds.
- Trim ends so the halves can stand level on a baking sheet.
- Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
- Equally divide 2 tbs of the butter between the 8 halves.
- Cover with foil and bake for 45 minutes.
- Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
- Over medium high heat bring to a boil.
- Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
- In a medium skillet heat the oil over medium heat.
- Sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
- Add the sage, thyme, parsley and sauté for 1 minute more, stirring well.
- Remove from heat.
- In a large bowl combine the cooked rice, veggies, pecans and cranberries.
- Taste and season with salt and pepper if needed.
- Mound mixture equally into each of the baked 8 squash halves.
- Equally divide the remaining butter and dot each stuffed squash half.
- Lightly cover with foil and bake another 20 minutes to heat through.
Nice ingredients but a bit dry and therefore did not bind well. I wouldn't skip the butter in this recipe. It depends on it for flavor and richness.