Wild-Rice Stuffed Squash

Name: Wild-Rice Stuffed Squash
Prep time: 15 min
Total time: 60 min
Ingredients: 2 acorn squashes (1 ½ pounds each), halved lengthwise, seeds removed; 2 tablespoons butter; 1 shallot, minced; 2 garlic cloves, minced; 0.5 teaspoon dried rubbed sage; Coarse salt and ground pepper; 1 box (6 ounces) wild-rice blend (seasoning packet discarded); 0.5 cup dried cherries; 0.5 cup pecans, chopped

3.6

(158)

6 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

1 hrs

Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.

Ingredients

2 acorn squashes (1 ½ pounds each), halved lengthwise, seeds removed
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
½ teaspoon dried rubbed sage
Coarse salt and ground pepper
1 box (6 ounces) wild-rice blend (seasoning packet discarded)
½ cup dried cherries
½ 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.

Cook's Notes

Using a long serrated knife makes it easy to halve the acorn squash neatly.