Wild and Brown Rice Stuffed Acorn Squash

When I make Wild Rice Stuffed Acorn Squash I feel like I have became one with the Great Julia Child, and can simply toss off a company ready, special occasion recipe with much flair. While you are looking at the pic below, imagine the dissolving rivers of brown sugar making tracks in melty swirls of butter dusted with fresh cracked black pepper, covered with wild and brown rice, plumped up raisins, and toasted pecans, deliriously fragrant with Rosemary, garlic, and basil:

It's an impressive visual and emotionally evocative feast in addition to just being delicious. The best thing is that the entire meal is incredibly easy (especially when one's husband mans the grill and does the barbecued thick cut pork loin steaks to perfection).



Now that I have your attention, here's the recipe:



Wild and Brown Rice Stuffed Acorn Squash



Ingredients



3 large or 4 small acorn squashes

6 T butter

6 T dark brown sugar

fresh cracked black pepper

2 1/2 C organic chicken broth

1 C Lundberg Wild Blend Wild and Brown Rice you can use plain wild rice if you like, but I do love the blend. I suppose you could use Uncle Ben's wild rice mixes, but if you do eliminate the rosemary garlic blend and minimize the basil addition...won't be as good though.

1/2 C raisins

2 T Spice Island's Rosemary Garlic Blend (no need to grind)

1 T dried basil

1/3 C (or more if you just love nuts) smashed pecans or walnuts (you can get fancy and toast them before putting them in a partially sealed zip lock bag and smashing with the smooth side of a wooden meat tenderizer - which does a fine job of "chopping" nuts)



Directions



Preheat oven to 350 degrees F.



Cut acorn squash in half lengthwise and scoop the seeds. Place in a couple of baking pans cut side down. Pour about an inch of water in to the pan, cover tightly with foil, and bake about 35-45 minutes or til the flesh is tender. When testing take care not to poke a hole in the bottom side of the acorn half.



Remove from the oven, turn cut side up in the pan. Place in each cavity 1 T butter and 1 T brown sugar and sprinkle with pepper. Bake 15 minutes longer.



While the squash is cooking, prepare the wild and brown rice: Bring the broth to a boil, add the rice, cover and simmer about 30 minutes. Add the raisins and seasonings and simmer another 15-20 minutes til the rice is just tender. Toss with pecans.



To finish, divide the rice mixture in the cavities of the cooked squash, use two large spoons to carefully plate, and then serve.



Servings - 6-8 depending upon how many squash you use.



Take the time to drink in the visual beauty of the squash and rice, inhale the savory aroma, and the notice the contrasts of texture. Consider making the squash as a vegetarian entree, and increase the pecans a little.



I hope you enjoy this mindfully wonderful meal.