You know Paul…my husband? The one who vacuums, cleans the bathrooms, and does the laundry. (Score.) Well, he has a nice tush, too (bonus.) More importantly, he’s also a great eater (major bonus.) But there are definitely some food items he’s not fond of; olives, goat cheese, and artichokes come to mind (flaw.) And squash (major flaw.)
He was recently out of town, but my mom was visiting. So, I took advantage by experimenting for the upcoming Thanksgiving holiday. My mom likes squash. She’s a smart lady.
I discovered this excellent recipe c/o Martha Stewart years ago when I was embracing my turkey-less lifestyle. Thanksgiving would never be right without the glorious side dishes, but I still wanted something more substantial to replace the bird. Something tasty. Filling. Meaty, without the meat. And none of this Tofurky business that everyone raves about (I’m sorry, but I just think it’s DIS.GUS.TING.)
The turkey was welcomed back into my life several years ago. Like an old friend, really. But to this day, the Wild Rice Stuffed Acorn Squash that you see before you is still a staple at holiday time.
I usually make it with dried cherries, but I made it with dried cranberries for my mom. I have to say that I prefer it with the cherries because acorn squash is slightly bitter, so the sweetness of the cherries is a great contrast. BUT, the cranberries are a wonderful runner up.
I’ll be making this again in ten days. Can’t wait.
Wild Rice Stuffed Acorn Squash
Prep time: 15 minutes
Total time: 1 hour
• 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
• Coarse salt and ground pepper
• 1 box (6 ounces) wild-rice blend
• 1/2 cup dried cherries or dried cranberries
• 1/2 cup chopped pecans
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, cook rice according to package directions.
Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
(from Everyday Food)