Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
7 cups water |
2 cups wild rice (about 12 ounces) |
3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded |
2 tablespoons (1/4 stick) butter |
2 cups finely chopped onions |
2 teaspoons crumbled dried sage leaves |
2 tablespoons fresh lemon juice |
1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces) |
1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces) |
1/4 cup chopped fresh parsley |
Directions:
1. Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
2. Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
3. Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
4. Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
5. Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.
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