This is the recipe of the entree I brought with me to Thanksgiving dinner. It offers a nice combination of sweet and savory in a healthy dish. This recipe is for 8 servings, but you can cut the recipe in half.
- 4 Acorn Squash, halved and cleaned
- 2 Boxes of Wild Rice, seasoning removed
- 2 Shallots, chopped
- 4 Garlic cloves, minced
- 4 Tablespoons butter
- 2 Tablespoons fresh sage, chopped
- 3 1/2 Cups vegetable broth
- Salt and Pepper
- 1 Cup dried cranberries
- 1 Cup pecans or walnuts
- Preheat oven to 450 degrees.
- Place squash on a rimmed baking sheet with cut side down. Cover tightly with foil.
- Roast for 45 minutes, or until easily pierced with a knife.
- Over medium heat, saute shallots, garlic, sage, salt and pepper until tender in a large saute pan.
- Add rice, broth, cover with a lid and cook until rice is done. Approximately 25 minutes. Be careful not to burn the rice to the bottom of the pan.
- Stir cranberries and nuts into the rice.
- Place rice into cooked squash and serve.
I did not add the nuts for an allergy at our Thanksgiving, I think it would add a nice texture and flavor to the dish. I also think it would be a nice addition to brush melted butter and sprinkle with savory seasoning or cinnamon before adding the filling.