Makes for a wonderful side dish.
Recipe courtesy of Splendid Table
Prep Time: 30min
Cook Time: 1h
Servings 4 servings
- 2 medium acorn squash
- 1 cup wild rice (3 cups cooked)
- 4 cups vegetable stock
- 1 tbsp olive oil
- 1 medium onion diced
- 1/2 cup celerly chopped
- 1 tbsp garlic minced
- 1 cup walnuts toasted and chopped
- 1/2 cup cranberries dried
- 1/2 tsp sea salt
- 1 tsp Italian parsely minced
- 1 tsp sage minced
- 1 tsp rosemary minced
- 1 tsp thyme minced
- 1 tsp Worcestershire sauce (vegetarian option if needed)
- 2 tsp soy sauce
- 1/4 tsp crushed red pepper flakes
- black pepper ground
- Preheat oven to 375. Rinse squash well, slice in half, scoop out seeds and place face down on a well oiled baking sheet. Bake until a knife can pass easily through any part of the squash, approximately 45 minutes. Set aside.
- Place wild rice and 4 cups filtered water or stock in a large pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 50 minutes. Drain well.
- While squash and rice are cooking, place oil in a large sautépan on medium high heat. Add onion, celery and garlic and cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 5 minutes, stirring frequently. Add water or stock if necessary to prevent sticking. Place in a large bowl with drained wild rice and mix well. Stuff into squash and bake for 10 minutes.
Variation: Substitute roasted walnuts for pecans. Add 1/2 cup corn and 1/2 cup sliced mushrooms.