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Wild-Rice Stuffed Squash

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 http://www.marthastewart.com/149040/wild-rice-stuffed-squash
3.05
Rated
61100(4)4
  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4

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.

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