Recipe: Wild Rice-Stuffed Acorn Squash

Wow your dinner guests with this wholesome yet sophisticated autumn entrée.

Ingredients:

3 medium acorn squash

1 tablespoon minced fresh ginger or ½ tablespoon powdered ginger

3 tablespoons butter or oil

1 tablespoons honey or maple syrup

Stuffing:

  2 cups cooked wild rice

  2 cups cooked brown rice

  ½ large sweet onion

  ½ teaspoon ground coriander

  1 tablespoon olive oil

  ½ teaspoon salt

   Parsley (for garnish)

Preparation:

Preheat oven to 325°.

Bake the acorn squash whole for 30-40 minutes, until soft but still resistant to piercing with a fork. Remove from oven, cut in half lengthwise (stem to tip), remove seeds.

Combine cooked brown and wild rice in a bowl. Sauté olive oil and sweet onion until brown. Add coriander and salt. Add onion sauté to rice mixture and blend lightly until evenly combined. Set aside.

In a saucepan, heat butter or oil. Add ginger and cook for 1 minute. Remove from heat and add honey or maple syrup.  (If using powdered ginger, remove from heat immediately.) Add a pinch of salt.

Place squash halves with the open side face up on a baking sheet. Using a spoon or brush, spread ginger-honey-butter evenly on the squash. Then fill the squash with wild-rice stuffing, distributed evenly among the 6 halves.

Bake another 25-30 minutes.  Garnish with parsley and serve.