Acorn Squash Stuffed with Wild Rice
Courtesy of USA Pears
Serve With:
Roast turkey breast
Servings: 6
Roast turkey breast
Prep Time: 20 Min.
Cook Time: 65 Min.
What you need:
* 3 acorn or dumpling squash
* freshly ground pepper
* freshly ground nutmeg
* 4 Tbsp. butter
* 3/4 c. wild rice
* 1 1/2 c. low sodium chicken broth
* 1/4 tsp. salt, plus more to taste
* 2 c. water
* 2 Tbsp. olive oil
* 1 medium yellow onion, finely chopped
* 1 clove garlic, minced
* 1 stalk celery, finely chopped
* 2 Bosc or Anjou pears, peeled and cut into 1/2-in. dice
* 2 tsp. sage leaves, minced
* 2 tsp. thyme, minced
* 1/3 c. parsley, minced
* 1/3 c. chopped walnuts, toasted (see Cook's Note below)
* 1/3 c. sweetened dried cranberries
* freshly ground pepper
* freshly ground nutmeg
* 4 Tbsp. butter
* 3/4 c. wild rice
* 1 1/2 c. low sodium chicken broth
* 1/4 tsp. salt, plus more to taste
* 2 c. water
* 2 Tbsp. olive oil
* 1 medium yellow onion, finely chopped
* 1 clove garlic, minced
* 1 stalk celery, finely chopped
* 2 Bosc or Anjou pears, peeled and cut into 1/2-in. dice
* 2 tsp. sage leaves, minced
* 2 tsp. thyme, minced
* 1/3 c. parsley, minced
* 1/3 c. chopped walnuts, toasted (see Cook's Note below)
* 1/3 c. sweetened dried cranberries
What to do:
1. Preheat the oven to 350°F. Cut each squash in half crosswise. Scoop out and discard seeds and strings. If necessary, trim top and bottom so that squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 3 Tbsp. butter, dot each half with some butter. Cover pan tightly with foil and bake squash just until moist and tender, about 45 min.
2. Meanwhile, combine rice, chicken broth, 1/4 tsp. salt, and 2 c. of water, in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, until rice is tender, about 40 min. When rice is done most of the water should be evaporated.
3. In a 10-in. sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté onion, garlic, celery, and carrot until slightly softened, about 3 min. Add pears and sauté 2 min. longer. Cover pan, adjust heat to medium-low, and cook vegetables until crisp-tender, 3 min. longer. Add sage, thyme, and parsley and sauté 1 more min. Remove from heat.
4. In a large bowl, combine cooked rice, sauteed vegetables and pears, walnuts and dried cranberries. Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut 1 Tbsp. butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake at 350°F until heated through, about 20 min.
* Cook's Note:
Toasting nuts brings out their full, rich flavor. Place nuts in a single layer on a rimmed baking sheet and bake at 350°F until lightly browned, about 5 - 8 min. Alternatively, nuts can be browned in a microwave. Place nuts in a single layer on a microwave-safe plate, and microwave on high power for 2 to 3 min, or until lightly browned. Watch carefully that they do not burn.
2. Meanwhile, combine rice, chicken broth, 1/4 tsp. salt, and 2 c. of water, in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, until rice is tender, about 40 min. When rice is done most of the water should be evaporated.
3. In a 10-in. sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté onion, garlic, celery, and carrot until slightly softened, about 3 min. Add pears and sauté 2 min. longer. Cover pan, adjust heat to medium-low, and cook vegetables until crisp-tender, 3 min. longer. Add sage, thyme, and parsley and sauté 1 more min. Remove from heat.
4. In a large bowl, combine cooked rice, sauteed vegetables and pears, walnuts and dried cranberries. Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut 1 Tbsp. butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake at 350°F until heated through, about 20 min.
* Cook's Note:
Toasting nuts brings out their full, rich flavor. Place nuts in a single layer on a rimmed baking sheet and bake at 350°F until lightly browned, about 5 - 8 min. Alternatively, nuts can be browned in a microwave. Place nuts in a single layer on a microwave-safe plate, and microwave on high power for 2 to 3 min, or until lightly browned. Watch carefully that they do not burn.