stuffed acorn squash

I found this recipe in the latest edition of Everyday Food. It is a bit time consuming, but not extremely difficult. They were recommending this dish as a substitute for the turkey at the Thanksgiving table. We only used one acorn squash and ended up with leftover rice, which I think might make a good cold salad (mixed with my favorite cucumber and onion salad). If it makes it to tomorrow, I will let you know.

Acorn Squash on White Background

1 or 2 acorn squash
wild rice (I used a cup)
1/2 cup of dried sour cherries (see note)
water or stock to cook rice
1/4 cup of chopped pecans
1/4 cup of finely chopped red onion (the recipe called for shallot)
2-4 cloves of garlic, minced
butter or oil
dried thyme (recipe called for sage)
salt and pepper

The acorn squash needs to be cut in half (use a good knife and work slowly), washed and seeded. Place on a parchment lined rimmed pan, cut side down, and cover tightly with foil. Bake for 40 minutes at 450F. You don't need to add oil. When it is finished, add a bit of salt and pepper and stuff with the filling.

The recipe said you could use a box of wild rice, just don't use the flavor packet. I opted to use actual wild rice which took about 60 minutes to make. Again, it wasn't hard and you don't have to watch the rice.

If using the boxed rice, cook the onion (or shallot) in about a tablespoon of butter, add salt and pepper and sage or thyme, and then add the garlic. You can then add the rice and liquid and cook according to the package instructions. Time things so the rice is ready about the same time as the squash. You are just going to pour the rice mixture into the squash and serve.

If using wild rice from the bulk bin, cook according to instructions. The one I used was one part rice to two parts water/stock (I used one cup rice plus one cup of water and one cup of stock). I added about a tablespoon of butter, brought it to a boil, turned in to low and let it simmer, covered, for 50 minutes. When it was done, I removed it from the heat and let stand for 10 minutes, covered.

In those ten minutes, I cooked the onion in butter, added some salt, pepper and thyme. I let that sweat for a bit and then added the garlic. When that was cooked, I added the rice. Then I added the cherries and nuts. When the squash was done, I added the rice to the squash and served.

Note: The cherries really make the dish. I think though you could substitute dried cranberries, blueberries, or even raisins. Same for the nuts: walnuts or pine nuts would work well.