Harvest Rice

When you come in from harvesting (or doing anything outside in cool weather) this rice dish will hit the spot.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  acorn squash, halved and seeded
• 1  cup  cold cooked brown rice
• 3  tablespoons butter
• 1⁄2 teaspoon pumpkin pie spice
• 2  tablespoons brown sugar
• 1⁄4 teaspoon salt
• 1  tablespoon  syrup
• 1⁄2 cup walnuts, pulverized in blender

Directions

1. Set aside rice and nuts.
2. Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.
3. Combine with rice and put back in the squash shells.
4. Sprinkle with walnuts.
5. Cook at 350 for 15 minutes.