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Winter Squash Stuffed with Wild Rice, Toasted Pecans & Dried Cherries

Winter Squash Stuffed with Wild Rice, Toasted Pecans & Dried Cherries

I love finding a recipe that will be my new go-to recipe for entertaining.  We had company for dinner, and since we’re observing a Daniel Fast, this was our main course using acorn squash.  The next evening, we served a soup and had this as a side using pumpkins.  The rice is amazing alone, but pared with the winter squash, it is remarkable.  This would be beautiful gracing any holiday table.

INGREDIENTS:

6 acorn squashes or 20 mini-pumpkins
2 TBS plus 1 TBS olive oil, divided
2 medium onions
3 stalks celery
½ tsp dried sage
½ tsp salt
2 cups wild rice blend (I used Lundberg Wild Rice Blend)
3 cups vegetable stock
¾ cup pecans
½ cup dried cherries
1 cup scallion greens
salt and pepper, to taste

SUPPLIES:

sharp knife and cutting board
measuring cups/spoons
medium bowl for soaking rice
strainer
pastry brush
skillet
cookie sheet with parchment paper
oven-proof skillet with lid

PREPARATION:

Cover the rice with water and soak for several hours.  Drain.

Cut the acorn squash in half and scrape out the seeds and membranes.  Or, cut the tops off of the pumpkins and scoop out the seeds and the membranes, reserving the tops.

Brush the insides of the squash with 2 TBS olive oil.

Cover cookie sheet with parchment paper.  Place the squash cut side down on the paper.

Chop the celery and dice the onion.

Preheat oven to 425° degrees F (220° degrees C)

DIRECTIONS:

In an oven-proof pan, heat the remaining 1 TBS of olive oil over medium-high heat.

Cook, stirring regularly, until the vegetables are transluscent.

Add the salt and the sage.

Mix well.

Stir in the rice and cook for two or three minutes to toast it.

Add the vegetable stock.

Stir and cover with lid.

Place the squash and the rice in preheated 425° degrees F oven for 45 minutes or until the liquids have absorbed in the rice and the flesh of the squash is tender.  Remove from oven.  Let the rice sit for 10 minutes.

While the rice is sitting, heat a small skillet over medium-high heat.  Add the pecans and toast about two or three minutes, stirring constantly.

Remove from heat and roughly chop the pecans.  Chop the cherries.  Slice the scallion greens.

Add the pecans, cherries, and scallion greens to the rice.  Mix well.  Add salt and pepper to taste.

Place the squash in the serving dish.

Spoon the rice mixture into the squash.

YIELD:

about 12 main servings, about 20 side dishes

NUTRITION: ~*~
Low in saturated fat
No cholesterol
Low in sodium
Low in sugar
High in vitamin C
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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