When I was younger I didn’t like squash. My mom would usually just roast butternut squash with brown sugar and butter, and while that sounds like a great idea in theory, it just never tripped my trigger. This blog has been a motivation to challenge myself to try new things – or retry old ones with a new twist. Since I’ve never made acorn squash, I picked up a couple from the store and then gathered inspiration from the web keeping in mind other ingredients I already had on hand. I ended up making two versions of stuffing with wild rice, one of which used mushrooms, spinach, sage, and rosemary; it was a start, but it needs some more tweaking. However, I think I hit the spot with the cranberry-walnut version below:
2 acorn squash, halved with the seeds scooped out
1 cup wild rice
1 ¾ cups vegetable broth
1 cup lightly toasted chopped walnuts
½ cup dried cranberries
½ – ¾ tsp cumin
¼ – ½ tsp cinnamon
Butter or margarine
In a small pot, bring the vegetable broth to a boil. Add the rice, reduce heat, cover, and simmer for 30-40 minutes until the liquid is absorbed.
Meanwhile, preheat oven to 325F. Place squash cut side down on a lightly oiled shallow baking pan and bake for 20-30 minutes or until easily pierced with a fork. Remove from the oven, turn cut side up, and add a thin pat of butter to each half and spread it around a bit til it melts.
Combine the rice, walnuts, cranberries, and spices and salt to taste; then divide the mixture among the squash.
This could make a great side dish for a Thanksgiving dinner, but it is hearty enough to be a main course on its own. I am still brainstorming different stuffings for this versatile squash, so I may be posting updates to this recipe in the near future!