wholeliving

Wild-Rice Stuffed Squash

Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Everyday Food, November 2007
  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4
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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

Directions

  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.

  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.

  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.

Recipe Reviews

Reviews (3)

  • 26 Nov, 2010

    I made this for Thanksgiving and everyone thought they were good.

  • 11 Nov, 2008

    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!

  • 21 Jul, 2008

    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!