Wild-Rice Stuffed Squash
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Everyday Food, November 2007
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 4
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Ingredients
- 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
- 2 tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
- 1/2 cup dried cherries
- 1/2 cup pecans, chopped
Directions
- Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
- Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
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I made this tonight - I thought the rice was a bit bland so I chopped the pecans up in my food processor, and added a little pure maple syrup - a tsp of butter, and warmed it on the stove-top to candy them a little. Then I added them to the pot of rice with a little extra water to marry the flavors, and let simmer until done. The candies nuts made a huge difference! I didn't have sage to add, so I have no idea if that would have made any difference.
This was delicious! To give it a little more heft, I added some ground turkey to the filling. I was feeling creative, so once I filled the squash, I topped it with some breadcrumbs and Parmesan and put them under the broiler for just long enough to melt the cheese. I used two squashes and one half each (just me and hubby) was plenty for dinner. The other halves made a fantastic lunch today!
I made this for Thanksgiving and everyone thought they were good.
Tasty, warming treat after a cold long day! I added some sauteed greens and it was a perfect meal. Plus, the next morning, the leftovers made a hearty breakfast that kept me full for hours!
WOW I love squash! I was wanting ideas using squash in my recipes. Thanks I have never baked squash in a half shell. Baking it and stuffing it with various ingredients opens the door to many possibilities--Yummy!