Acorn Squash Stuffed with Wild Rice
I tried many variations of ingredients for the stuffing in my acorn squash. Here's the version I liked best--a rustic mix of wild rice, carrots, dried cherries, pecans and more. — Michelle Springer, Spring, Texas
Prep: 1 hour Bake: 45 min.
4 small acorn squash
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 teaspoons ground coriander, divided
1/2 teaspoon ground nutmeg, divided
1 pound fresh carrots, peeled and cut into 1/2-in. cubes
3/4 cup pecan halves, coarsely chopped
3/4 cup dried cherries, coarsely chopped
10 fresh sage leaves, chopped
2 garlic cloves, minced
2 tablespoons maple syrup
2 cps hot water
2 teaspoons Taste of Home - Great Flavors Mushroom Stock Concentrate
1 cup uncooked wild rice
1 tablespoon olive oil
3/4 cup finely chopped sweet onion
1/4 teaspoon ground cinnamon
Preheat oven to 375°, Cut squash lengthwise in half; remove and discard seeds. Brush with 2 tablespoons oil; sprinkle with 1/4 tsp salt, 1/2 tsp coriander and 1/4 teaspoon nutmeg. Place squash in a 15x10x1-in. baking pan, cut sides up. Bake 35-45 minutes or until easily pierced with a fork.
In a small bowl, combine carrots and remaining oil, salt, coriander and nutmeg. Bake 15-20 minutes or just until tender, stirring occasionally. Stir in pecans, cherries, sage, garlic and syrup. Bake 10 minutes longer.
For filling, in a 4-cup liquid measuring cup, whisk hot water and mushroom stock concentrate until blended. Rinse wild rice thoroughly; drain. In a small saucepan, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until softened. Stir in rice and cinnamon, then add mushroom broth. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is fluffy and tender. Drain if necessary.
Combine rice and carrot mixtures. Arrange squash ou,.n a serving platter, cut sides up. Fill with rice mixture. Serve warm. Yield: 8 servings.