Recipe: Wild Rice Stuffed Squash

Martha Stewart
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Wild Rice Stuffed Squash

Everyday Food, November 2007

Yield: Serves 4

Ingredients

  • 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 cherries
  • 1/2 cup pecans, chopped

Directions

1.     Preheat oven to 450° F. 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.
2.     Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; 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 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.

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