Wild Rice-Stuffed Squash

I can’t get enough of winter squash…I absolutely love the stuff. I also love wild rice and so I was intrigued by the combination of the two. Not only is this recipe easy to make but it’s healthy, too (a bonus during the holidays!).

I didn’t have a box of wild rice blend so I made my own with 1/2 cup of brown basmati rice and 1/2 cup of wild rice. If you use the box kind make sure not to use the seasoning packet. I used dried cranberries instead of dried cherries to mix into the cooked rice mixture…delicious. After roasting the squash, remember to season the inside of each squash half with salt and pepper, otherwise the squash will be bland. For a colorful garnish, sprinkle each stuffed squash with a little chopped fresh parsley. Enjoy! 

Wild Rice-Stuffed Squash

-recipe from marthastewart.com

Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries. Serves 4.

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

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.