Wild-Rice Stuffed Squash
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Source
Everyday Food, November 2007Get More
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Ingredients
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2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
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2 tablespoons butter
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1 shallot, minced
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2 garlic cloves, minced
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1/2 teaspoon dried rubbed sage
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Coarse salt and ground pepper
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1 box (6 ounces) wild-rice blend (seasoning packet discarded)
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1/2 cup dried cherries
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1/2 cup pecans, chopped
Directions
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Step 1
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.
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Step 2
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.
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Step 3
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.
Reviews (8)
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Wild-Rice Pilaf with Rosemary and Red Grapes
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Wild-Rice and Sausage Dressing
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Moroccan-Style Stuffed Acorn Squashes
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Acorn Squash Stuffed with Mushrooms and Rice
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Acorn Squash Stuffed with Mushrooms and Rice
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Mario Batali's Stuffed Acorn Squash
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Wild Rice and Grape Stuffing
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Wild Rice Stuffing
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Wild Rice Stuffing
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Roasted Acorn Squashes with Rosemary
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Chili-Roasted Acorn Squash
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Acorn Squash Puree
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Roasted Spiced Acorn Squash
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Baked Acorn Squash with Brown Sugar
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Creamy Baked Acorn Squash
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Roasted Acorn Squash
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Basic Acorn Squash
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Wild Rice with Dried Fruit
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Roasted Acorn Squash, Shallots, and Rosemary
We go vegetarian every April for the month and this will definitely be part of our regular rotation. I used craisins instead of cherries, toasted the pecans and used poultry seasoning instead of sage. I also used Uncle Ben's long grain and wild rice blend with mushrooms. I used the mushrooms but discarded the seasoning packet as directed. The squash added just enough sweetness. This was a very satisfying meal.
Made this for my veg family and it was a hit! Of course I tasted it before serving and it was very good. The pecans and cranberries add great flavor. I added some panko and parmesan also.
Love Martha and 99% of her recipes but this one is just not good. The flavors simply don't come together.
And it wasn't fast, thanks to the wild rice.
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!