Still using up the wagon load of squash we picked up in Michigan..
Prep Time - 15 minutes
Total Time - 1 hour
Yield - Serves 4
2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
6 ounces wild-rice blend (seasoning packet discarded)
1/2 cup dried cranberries or cherries
1/2 cup pecans, chopped
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender, about 40 minutes.
Meanwhile, in a large saucepan, heat oil over medium heat. 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.
Remove rice from heat, and stir in craisins 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.
This recipe is a little sweet for my taste. Kovas felt it was missing something also, so we added grated parmesan - great suggestion!
Recipe adapted from marthastewart.com