Using a long serrated knife makes it easy to halve the acorn squash neatly.
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This recipe was ok but the squash flesh itself is pretty bland even when you mix it with the wild rice. I covered the inside of the squashes with olive oil and salt, pepper, and brown sugar as it was being cooked to help the flesh roast a bit more.
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.
Rating: 1 stars
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.
Rating: 4 stars
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!