Wild-Rice Stuffed Squash

9 ingredients
3 steps

Ingredients

  • 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 cranberries
  • 1/2 cup pecans, chopped

Directions

  1. 1
    1. Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash, cut side down; cover sheet tightly with aluminum foil. Roast 40 minutes, or until tender when pierced with the tip of a paring knife.
  2. 2
    2. In a large saucepan over medium heat, melt butter; add shallot, garlic, and sage, and 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.
  3. 3
    3. Remove rice from heat, and stir in cranberries and pecans. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

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