Acorn squash is a hearty recipe that is also perfect for the Vegetarian in your family. Great anytime of the year but especially during the Fall when we are all looking for comfort food and for the Thanksgiving and holiday table. Filled with a hearty stuffing of wild rice, pecans, and cranberries, it’s a meal in itself.
Photo Courtesy of Chow.com
Renee’s Stuffed Acorn Squash
- 1 cup wild rice
- 3 medium acorn squash
- 1 teaspoon butter
- 1 tablespoon brown sugar
- 1/2 lb. grated cheddar cheese
In saucepan, place 3 cup water and 1 cup wild rice. Simmer covered until the rice grains begin to pop. Remove from heat, drain and set aside.
Cut three medium acorn squash into halves. Scoop out seeds with a large spoon. Place on cookie sheet.
Add 1 tsp. butter and 1 tablespoon brown sugar in the cavity of each half.
Bake uncovered for 1 hour or until squash is soft. Set aside to cool then scoop out squash pulp to a large bowl saving the empty squash skins to stuff later.
Blend in half a pound of grated cheddar cheese and the wild rice.
Optional meat: crumble 1 roll of mild sausage in 2 cup water in a saucepan. Simmer until all fat melts into the water. Drain meat and add it to the squash bowl.
In sautée pan cook on low heat until softened
- 3 Tb butter
- 1 cup chopped onion
- 1 cup chopped celery
- 3/4 cup chopped pecans
- 2/3 cup dried cranberries
- 1 cup grated apple
- 1/2 cup chopped parsley, juice and zest of half lemon
- 1 tsp. thyme
- 1 tsp. marjoram leaves
- 1 tsp. sage, salt and pepper to taste
Add to the squash bowl.
Fill the empty squash skins with this mixture.
Dust the top of each squash half with flavored crumbs.
Heat thoroughly about 25 minutes at 350 degrees until the crumbs are browned.
Recipe courtesy of Renee at: hayloftsteppers.