Name: Wild Rice-Stuffed Squash
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 acorn squashes -; 2 tbsp. butter -; 1 shallot -; 2 clove garlic -; 1/2 tsp. dried rubbed sage -; Coarse salt -; Ground pepper -; 1 box wild-rice blend -; 1/2 c. dried cherries -; 1/2 c. pecans -

Ingredients for - Wild Rice-Stuffed Squash

1. 2 acorn squashes

2. 2 tbsp. butter

3. 1 shallot

4. 2 clove garlic

5. 1/2 tsp. dried rubbed sage

6. Coarse salt

7. Ground pepper

8. 1 box wild-rice blend

9. 1/2 c. dried cherries

10. 1/2 c. pecans

How to cook deliciously - Wild Rice-Stuffed Squash

1 . Stage

Preheat oven to 450 degrees F. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

2 . Stage

Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

3 . Stage

Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.