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Acorn Squash stuffed with Wild Rice and Fruit

Posted by Peggy on October 22, 2009

Acorn Squash stuffed with Wild Rice and Fruit
Recipe: Acorn Squash stuffed with Wild Rice and Fruit



  1. Preheat oven to 350˚
  2. Combine rice and amount of stock recommended on package directions in a medium saucepan. Bring to a boil over medium-high heat then reduce heat to a simmer. Cook, covered, stirring occasionally, until the rice is tender, adding additional stock if necessary. (See above notes for cooking rice and grains.) When the rice is done, most of the water should be evaporated.
  3. Place the nuts in a single layer on a foil or parchment-lined baking sheet and bake in oven until lightly toasted, about 5 to 8 minutes.
  4. Cut each squash in half crosswise. Scoop out and discard the seeds, membranes and strings. Sprinkle with nutmeg and lightly season each half with kosher salt and freshly ground pepper. Trim the top and bottom so that the squash sits level, and place on foil-lined baking sheet, cut side down. Add 1/2 cup water to the pan. Bake the squash until just tender, about 30-35 minutes, or until flesh is easily pricked with a knife tip.
  5. While squash in baking, in a large sauté pan, heat the butter and oil over medium heat. Sauté the onion until softened, about 4 minutes. Add the pears and sauté an 3 additional minutes, or until lightly caramelized. Add the thyme and parsley, if desired, and sauté 1 additional minute. Remove from heat.
  6. In a large bowl, combine the cooked rice, sautéed pear mixture, walnuts and dried cranberries. Season with kosher salt and freshly ground pepper, if desired. Divide and mound the rice mixture into the squash halves. Serve.

Active time: 35 minutes

Wild rice cook time: 45 minutes - 90 minutes

Yield: 6 stuffed acorn squash

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