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Acorn Squash and Wild Rice

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Acorn Squash & Wild Rice

Source: Great Good Food/Rosso

 

Yield: 4 servings

 

2 Acorn squash, ~1-1/2 lb ea

1/2 lb Small Brussels sprouts

2 ts Olive oil

1 c Diced onion

1 ts Fennel seeds

1 ts Dried marjoram

1/4 c Minced fresh sage

1/4 c Fresh orange juice

2 ts Fresh lemon juice

1/8 ts Freshly grated pepper

2 c Cooked wild rice

 

1. Preheat the oven to 350 degrees (F).

 

2. Cut each squash in half and remove the seeds and pulp. In a large

baking dish, place the squash, cut side down, with about 1 inch of water.

Bake until tender, about 45 minutes.

 

3. Pour about 2 inches of water into a large stockpot. Place a collapsible

steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts

in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set

aside.

 

4. Meanwhile, in a large skillet, heat the oil over low heat. Add the

onion and saute for 10 minutes, stirring frequently. Stir in the fennel,

marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3

minutes. Stir in the cooked wild rice and the Brussels sprouts and heat

through.

 

5. Spoon the wild rice and Brussels sprout mixture into the squash

cavities. Serve immediately.

 

Author's note: I often microwave the acorn squash by placing in a shallow

glass pan with about 1/2-inch of water, covering with saran wrap and nuking

for about 10 minutes or until tender.

 

 

 

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