Wild Rice Stuffed Squash with Pecans & Sweet Dried Cherries
Author: Ordinary Vegan
Recipe type: Entree
Serves: 4
- 2 acorn squashes (1½ pounds each), halved lengthwise, seeds removed
- 2 tablespoons earth balance butter (or olive oil but I like the richness of the earth balance butter)
- 1 shallot, minced
- 2 garlic cloves, minced
- ½ teaspoon dried rubbed sage
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ⅛ teaspoon allspice
- Coarse salt and ground pepper
- 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
- ½ cup dried cherries
- ½ cup pecans, chopped
- 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 earth balance butter over medium.
- Add shallot, garlic, thyme, allspice, rosemary and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes.
- Add rice and 1¾ 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; Taste and adjust seasonings - you may need more - 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.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/peace/
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