Terrytx
12-06-2007, 10:00 AM
A little time consuming, but worth it. It was a very pretty dish. I served these with the seared pork tenderloin. I actually put the slices on top of the stuffed squash halves and drizzled the glaze over the whole thing. Very pretty and very tasty.
* Exported from MasterCook *
Wild-Rice Stuffed Squash
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Preheat oven to 450 degrees. 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.
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.
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.
Source:
"Everyday Food-11/07"
* Exported from MasterCook *
Wild-Rice Stuffed Squash
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Preheat oven to 450 degrees. 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.
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.
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.
Source:
"Everyday Food-11/07"