Wild Rice-Stuffed Squash

By pattie_d

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 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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.

From Everyday Food,

November 2007