- 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
- 1 cup uncooked wild rice
- 1 tablespoon olive oil
- 3/4 cup finely chopped sweet onion
- 1/4 teaspoon ground cinnamon
- 2 cups vegetable broth
- Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Brush with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt, 1/2 teaspoon 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.
- 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 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 on a serving platter, cut sides up. Fill with rice mixture. Serve warm. Yield: 8 servings.
Originally published as Wild Rice-Stuffed Acorn Squash in Taste of Home Christmas Annual Annual 2013, p56
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