Cut the Acorn Squash in half lengthwise and scoop out the seeds.
Place Squash cut-side up on a baking sheet and roast for 40-45 minutes, or until tender.
While Squash is roasting, prepare the Wild Rice Filling. Rinse the Wild Rice under cold water.
In a saucepan, combine Wild Rice and Chicken Broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
In a separate skillet, melt Butter over medium heat. Add Onion and Celery and cook until softened, about 5-7 minutes.
Add cooked Wild Rice, Pecans, Dried Cranberries, Sage, Salt, and Pepper to the skillet. Stir to combine.
Once Squash is roasted, fill each half with the Wild Rice Filling.
Return to the oven and bake for 10-15 minutes, or until heated through.
Ingredients
4
22Acorn Squash
1 cup170 gWild Rice
1 cup240 mLChicken Broth
1/2 cup120 mLOnion-diced
1/2 cup75 gCelery-diced
1/4 cup30 gPecans-chopped
1/4 cup40 gDried Cranberries
1 tbsp15 mLButter
1 tsp5 mLFresh Sage-chopped
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
Equipment
Baking Sheet
Saucepan
Skillet
Instructions
Preheat oven to 400°F (200°C).
Cut the Acorn Squash in half lengthwise and scoop out the seeds.
Place Squash cut-side up on a baking sheet and roast for 40-45 minutes, or until tender.
While Squash is roasting, prepare the Wild Rice Filling. Rinse the Wild Rice under cold water.
In a saucepan, combine Wild Rice and Chicken Broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
In a separate skillet, melt Butter over medium heat. Add Onion and Celery and cook until softened, about 5-7 minutes.
Add cooked Wild Rice, Pecans, Dried Cranberries, Sage, Salt, and Pepper to the skillet. Stir to combine.
Once Squash is roasted, fill each half with the Wild Rice Filling.
Return to the oven and bake for 10-15 minutes, or until heated through.
Comments