Acorn Squash with wild rice pilaf
3 medium acorn squash, cut in half, seeds and strings removed
2 cups wild rice cooked until edges pop and are quite tender
1/2 onion, finely chopped
2 shallots, chopped
4 stalks celery, chopped
1 teaspoon fresh thyme leaves
2/3 cup toasted pecans, chopped
1/3 cup dried cranberries, chopped
3 tablespoons melted butter
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable stock
Preheat oven to 450 degrees.
Place the squash cut side down on a parchment covered baking dish. Bake for 10 minutes. Remove from oven and turn squash cut side up. Brush with 1 tablespoon melted butter and sprinkle with brown sugar. Return to oven and bake about 25 minutes, until tender and browned.
In the meantime, make the pilaf. Place 2 tablespoons butter in a large sauté pan over medium heat. Add the onion, shallots and celery, and cook stirring occasionally, until softened and translucent, but not browned, about 5-10 minutes. Add the thyme and cook another minute. Remove from heat and add the rice, pecans, cranberries and salt and pepper. Toss to combine well. Add the vegetable stock mix well.
Add 1/2 cup of rice mixture to each of the acorn squash halves. Return to oven, and roast for another 25-30 minutes, until well heated.
You may make this dish ahead. Cover with foil and refrigerate. A couple of hours before serving, remove from refrigerator and allow to come to room temperature. Place in 350-degree oven and warm, covered, for 30 minutes. Uncover and cook for 10 more minutes. Serve.
Makes 6 servings.