WILD RICE AND HAVARTI-STUFFED ACORN SQUASH Serves 4

Squash:

2 medium acorn squash, halved through the stem and seeded 2 tablespoons salted

butter, melted 2 tablespoons packed

light brown sugar 1 teaspoon ground

cinnamon

Kosher salt and freshly

ground pepper

Wild Rice

1 cup uncooked wild rice 2 tablespoons extravirgin olive oil

6 cups baby spinach 1 canned chipotle pepper

in adobo, chopped 1 tablespoon chopped

fresh dill

1 cup roasted pistachios,

chopped

1 cup dried cranberries Kosher salt and freshly

ground pepper

Brown Butter Bread Crumbs: 2 tablespoons salted

butter

1 cup panko bread

crumbs 2 tablespoons finely

chopped roasted pistachios

1 cup shredded havarti

cheese

Chopped fresh parsley or

cilantro, for topping

Preheat the oven to 450 degrees.

Roast the squash: Brush the cut sides of the squash with the melted butter and sprinkle with the brown sugar and cinnamon. Season with salt and pepper. Place cut-side up in a baking dish and bake for 45 to 50 minutes, or until the flesh is forktender. Remove from the oven (leave the oven on) and brush the liquid from the baking dish around the flesh of the squash, coating the squash well and trying to use all the liquid.

Meanwhile, make the rice: Bring 2 cups of water to a boil in a medium saucepot over high heat. Add the rice, cover, and reduce the heat to low. Simmer for 35 to 45 minutes, or until all the water has been absorbed and the rice is tender. Add the olive oil and spinach and toss to combine. Cover

the pot again and allow the spinach to wilt, about 10 minutes. Remove the pot from the heat and stir in the chipotle, dill, pistachios and cranberries. Season with salt and pepper.

While the squash and rice cook, make the bread crumbs: In a medium skillet, melt the butter over medium heat. Cook until it is browned and smells nutty, about 5 minutes. Remove the skillet from the heat and whisk the butter for about 30 seconds more. Stir in the bread crumbs and pistachios.

Stuff the roasted squash halves with wild rice mixture and top with the Havarti. Return to the oven and bake for 10 to 15 minutes, or until the cheese has melted and the squash is crisp. Remove from the oven and top with the bread crumbs and fresh parsley before serving.

Reprinted from “Half Baked Harvest Cookbook.” Copyright 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.