- 3 acorn squashes, cut in half and seeded
- 3 tablespoons olive oil, divided
- 2 medium yellow onions, diced
- 3 stalks celery, diced
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 2 cups of brown or wild rice
- 3 cups low-sodium vegetable stock
- 3/4 cup pecans, toasted and roughly chopped
- 1/2 cup dried cranberries
- 1 cup scallion greens, thinly sliced on a bias
- Salt and pepper, to taste
- Preheat oven to 425 degrees. Brush acorn squash halves with 2 tablespoons of the olive oil and place cut-side down on a parchment-lined baking sheet and set aside.
- Heat the remaining one tablespoon of olive oil in a medium saucepan. Add the onions, celery, sage and salt. Cook over medium-high heat for several minutes, stirring frequently, until onions are translucent. Add the rice and toast for a few minutes. Add the broth and bring to a boil. Cover and place saucepan in the oven. Put the sheet of squash halves in the oven as well.
- Bake rice for 45-50 minutes, until moisture is absorbed. Roast acorn squash halves for 45 minutes, until squash flesh is soft and surface is browned.
- Remove both rice and squash halves from oven. Let rice sit, covered, for 10 minutes. Uncover and toss rice with pecans, dried cranberries and scallion greens. Adjust salt and pepper to taste.
- Stuff each squash half with a 1/2 to 3/4 cup of rice mixture and serve.
This recipe is courtesy of Chef Jesse Miner: www.chefjesseminer.com.