Wild-Rice Stuffed Squash
- 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
- 2 tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1. Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash, cut side down; cover sheet tightly with aluminum foil. Roast 40 minutes, or until tender when pierced with the tip of a paring knife.
- 2. In a large saucepan over medium heat, melt butter; add shallot, garlic, and sage, and season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
- 3. Remove rice from heat, and stir in cranberries and pecans. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
acorn, butter, shallot, garlic, sage, salt, wildrice, cranberries, pecans
Taken from www.epicurious.com/recipes/member/views/wild-rice-stuffed-squash-50153878 (may not work)