Roasted Acorn Squash with Wild Rice Pilaf

What makes acorn squash so delicious?  Besides being naturally sweet, they are full of vitamin A, C and fiber, three important nutrients we all need more of. 

Serves 6

Ingredients

3 medium acorn squash, halved and seeds removed*
salt and pepper
3 tablespoon extra virgin olive oil, divided
1 1/2 cups brown basmati rice, or combination or brown rice and wild rice
3 cups water or homemade chicken stock
1 shallot, minced
2 stalks celery, chopped fine
1/3 cup fresh parsley, chopped
1/4 cup chopped fresh sage or 1 tablespoon dried sage
1/3 cup dried unsweetened cherries
1/3 cup chopped pecans
1/2 cup grated parmesan cheese

Directions

1. Preheat the oven to 400 degrees F.  Place cut acorn squash on a baking sheet, cut side up.  Sprinkle with salt and pepper and brush with 1 tablespoon of olive oil.  Roast in the oven 45 minutes to an hour, depending on how big the squash are.  They are done when you can easily pierce them with a fork.  Remove from the oven.
2. Meanwhile, make the rice.  Boil the water or stock with a teaspoon of salt.  When the water is boiling, add the rice, bring the heat down to a simmer and cover the pot.  Cook for 45 minutes, then turn off the heat and let the rice stand for 15 minutes.
3. In a large sauté pan, heat the rest of the olive oil on medium heat.  Add the onion and celery and a pinch of salt and pepper and sauté for 5 minutes, or until soft. Turn off the heat and add the herbs, cherries and pecans.  Toss in the rice and combine.
4. Add the rice mixture to the acorn squash. Divide the cheese evenly over the squash and place back in the oven for 5 minutes. Serve hot.

* A sharp knife is essential in cutting winter squash. Make sure you have a good sharp knife.

 

Copyright Heather Carey, MS 2013

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