Wild Rice Stuffed Acorn Squash

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 4 acorn squash
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 4 tablespoons butter
• 1 1/2 cups wild rice
• 1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
• 1/4 teaspoon salt
• 2 cups water
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 large onion, chopped medium
• 2 stalks celery, chopped fine
• 2 carrots, chopped fine
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh thyme leave
• 1/4 cup fresh parsley, minced
• 3/4 cup chopped pecans
• 3/4 cup dried cranberries

Recipe

• 1 preheat oven to 350°f.
• 2 cut squash in half crosswise and scoop out seeds.
• 3 trim ends so the halves can stand level on a baking sheet.
• 4 place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
• 5 equally divide 2 tbs of the butter between the 8 halves.
• 6 cover with foil and bake for 45 minutes.
• 7 meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
• 8 over medium high heat bring to a boil.
• 9 reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
• 10 in a medium skillet heat the oil over medium heat.
• 11 sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
• 12 add the sage, thyme, parsley and sauté for 1 minute more, stirring well.
• 13 remove from heat.
• 14 in a large bowl combine the cooked rice, veggies, pecans and cranberries.
• 15 taste and season with salt and pepper if needed.
• 16 mound mixture equally into each of the baked 8 squash halves.
• 17 equally divide the remaining butter and dot each stuffed squash half.
• 18 lightly cover with foil and bake another 20 minutes to heat through.