Ingredients:
4 acorn squash
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
4 tablespoons butter
1 1/2 cups wild rice
1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
1/4 teaspoon salt
2 cups water
3 tablespoons olive oil
3 garlic cloves, minced
1 large onions, chopped medium
2 stalks celery, chopped fine
2 carrots, chopped fine
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme leaves
1/4 cup fresh parsley, minced
3/4 cup chopped pecans
3/4 cup dried cranberries
Directions:
Preheat oven to 350 F.
Cut squash in half crosswise and scoop out seeds.
Trim ends so the halves can stand level on a baking sheet.
Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
Equally divide 2 tbs of the butter between the 8 halves.
Cover with foil and bake for 45 minutes.
Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
Over medium high heat bring to a boil.
Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
In a medium skillet heat the oil over medium heat.
Saute the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
Add the sage, thyme, parsley and saute for 1 minute more, stirring well.
Remove from heat.
In a large bowl combine the cooked rice, veggies, pecans and cranberries.
Taste and season with salt and pepper if needed.
Mound mixture equally into each of the baked 8 squash halves.
Equally divide the remaining butter and dot each stuffed squash half.
Lightly cover with foil and bake another 20 minutes to heat through.
Servings: 8
Time preparation: 15 min.
Time total: 95 min.