Winter squash of all kinds abound this time of year, but Acorn is one of my favs! It’s small, so it cooks a little faster, and half is the perfect serving size, especially when stuffed with something yummy! First things first though, start by preparing the rice and while the rice is cooking prepare and bake the squash. The rice makes enough to stuff at least four halves.
To make the rice stuffing, prepare a 12 ounce package of wild rice of your choice. I did mine with 1/2 cup of plain wild rice and 1 cup of brown basmati rice. I added 1/2 tsp of dried sage, a minced clove of garlic, and a diced shallot to the mix and prepared the rice in my rice cooker using vegetable broth instead of water. This takes 45 mins to an hour in my rice cooker, but I don’t mind the extra time as the rice is so nicely steamed and absorbs all the flavors. When the rice was finished, and the cooker went into warm mode, I added 1/2 cup of chopped cherries.
Right before stuffing the squash, stir in the chopped pecans. While the rice is cooking follow the steps below for preparing the squash.
Cut squash in half using a sturdy knife. I use my Global for all the tough jobs. Scoop the seeds and strings out and discard.
Place halves, cut side down on prepared baking sheet. I cover mine with foil and spread on a thin layer of coconut oil. This adds a nice taste to the squash, but any oil will do. Bake in 450 degree oven for about 40 mins. or until skin is easily pierced with the tip of a knife.
The coconut oil crisps up the tops just how I like them.
Stuff with rice mixture. And voila! Enjoy this incredible mix of deliciousness!
- 2 Acorn Squash
- 12 ounce package of wild rice mix
- vegetable broth to replace water called for in rice mix
- ½ tsp dried sage
- 1 chopped shallot
- 1 clove garlic, minced
- 1 tsp sea salt
- ½ c chopped cherries
- ½ c chopped pecans
- Set oven to 450 degrees.
- Prepare rice, adding sage, garlic, salt, and shallot to rice cooker.
- Use vegetable broth in place of water.
- If preparing on stove, sauté shallot and garlic before adding to rice.
- While rice is cooking prepare squash.
- Line baking sheet with foil and if desired, rub coconut oil over area designated for squash halves.
- Cut each squash in half.
- Scoop out seeds and strings; discard.
- Place cut side down on baking sheet.
- Bake for 40 mins. or until shell is easily pierced with tip of knife.
- When rice is done, add cherries and allow to steam for a few minutes.
- When squash is done, add pecans to rice, and then scoop large spoonful into each half.
- Serve and enjoy!