ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES

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ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES

 

7 cups water

2 cups wild rice (about 12 ounces)

3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded

2 tablespoons (1/4 stick) butter

2 cups finely chopped onions

2 teaspoons crumbled dried sage leaves

2 tablespoons fresh lemon juice

1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)

1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)

1/4 cup chopped fresh parsley

 

Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover

and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large

bowl.

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet.

Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from

squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium

bowl. Reduce oven temperature to 350°F.

 

Melt butter in large nonstick skillet over medium heat. Add onions; sauté until

very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp

and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces.

Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and

pepper.

 

Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be

made 6 hours ahead. Cover and chill.)

 

Bake squash until filling is heated through, about 25 minutes. Sprinkle with

remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

 

Serves 6.

Bon Appétit

October 1998

 

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