This is a beautiful fall dish — perfect as a vegetarian entree and ideal on the Thanksgiving buffet right beside the turkey!
- 30 min prep / 1 hour cooking / 4 servings
- 2 medium Acorn squash
- 1 C Wild rice (3 C cooked)
- 4 C Water or vegetable stock
- ½ tsp Sea salt
- 1 Tbl Olive oil
- 1 medium Onion, diced (1 C)
- ½ C Celery, chopped
- 1 Tbl Garlic, minced
- 1 C Pecans, toasted & chopped
- ½ C Cranberries, dried
- 1 Tbl Italian parsley, minced
- 1 tsp Sage, fresh, minced
- 1 tsp Rosemary, fresh, minced
- 1 tsp Thyme, fresh
- 1 tsp Vegetarian Worcestershire sauce (optional)
- 2 tsp Soy sauce, or to taste
- ¼ tsp Crushed red pepper flakes
- Sea salt, to taste
- Black pepper, ground to taste
1. Preheat oven to 375°. Rinse squash well, slice in half, scoop out seeds and place
face down on a well oiled baking sheet. Bake until a knife can pass easily through
any part of the squash, approximately 45 minutes. Set aside.
2. Place wild rice and 4 C filtered water or stock in a large pot and bring to a boil.
Cover, reduce heat to simmer and cook until rice kernels are open and just soft and
chewy, approximately 50 minutes. Drain well.
3. While squash and rice are cooking, saute onion, celery and garlic in a little water or stock on medium
high heat. Cook for 5 minutes, stirring frequently.
Add remaining ingredients and cook for 5 minutes, stirring frequently. Add more water
or stock if necessary to prevent sticking. Place in a large bowl with drained wild
rice and mix well. Stuff into squash and bake for 10 minutes.
Substitute roasted chestnuts for pecans. Add ½ C corn and ½ C sliced mushrooms.