Harvest Wild Rice and Apple Stuffed Squash
Ingredients
- 2 medium acorn squash, cut in half, seeds and innards removed
- 1 cup wild rice, uncooked
- 1/2 cup pecans, chopped (extra for topping, if desired)
- 1/2 tsp salted butter
- 1/2 sweet onion, diced
- 1 tsp sage
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground white pepper
- 1 Gala apple, chopped
Instructions
SQUASH
- Preheat your oven to 400F.
- Place the squash halves, cut side down, on an aluminum foil lined baking sheet.
- Place squash in the oven and roast for 20-30 minutes, until tender when pricked with a fork.
- When they are done, remove them from oven to cool slightly.
RICE
- While the squash cooks, place the rice in a medium saucepan and cook according to the package instructions. (It should take around 30-40 minutes to cook.) Once the rice is cooked, remove it from the heat and let it stand, covered, for a few minutes.
- While your rice is simmering, heat a small, non-stick sauté pan over medium heat. Add the pecans toast, stirring frequently, until the pecans are fragrant (4-5 min). Transfer pecans to a separate bowl.
- In the (now empty) sauté pan, heat the butter. Add the diced onion and sauté over medium heat until softened, 3-4 minutes.
- Add the seasonings and the diced apple to the sauté pan. Sauté for 2-3 minutes, to heat the apples through.
- Remove the mixture from the heat and add the contents of the sauté pan to the cooked rice. Add the toasted pecans and mix with a fork to combine.
TO SERVE
- Place a cooked squash half, cut side up, on your serving plate. Fill with rice mixture. Top with extra chopped pecans, if desired.
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