Holiday Acorn Squash (6 servings)
Wash cut and 3 acorn squash down the middle when standing upright. Do not peel. Take out the seeds and lay halves face down in a casserole pan. Add 2 cups of water. Bake in a preheated 350˚ oven about 1 hour.
While this is baking cook 2 cups of wild rice or 1 cup wild rice with 1 cup brown rice until done. Usually I cook the two together, using 2 cups mixed rice and 4 cups of water. Bring to a boil and then cover and simmer on very low heat about 45 minutes. Leaving lid on, set to fluff about 10 more minutes. In the mean time in a skillet simmer 1 small sliced onion in 2 Tablespoons olive oil, 1 cup sliced button or small portabella mushrooms and 1 minced garlic clove. When the onions are almost transparent turn off the heat and add ¼ cup dried cranberries or raisins and ¼ cup broken walnut pieces. Stir and set aside.
When the squash is done and a knife goes in ‘like butter’ take them out of the oven and let cool about 15 minutes. Stuff them with the rice mixture and 25 minutes before the meal put them back in the oven to stay warm. Do not over cook.
Posted in: Fall recipes