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Recipe Categories : Main Dish : Acorn Squash Stuffed with Wild Rice, Dried Cherrie

3 tablespoons sun-dried cherries
3 tablespoons cranberry juice
3 tablespoons sliced almonds
1 large acorn squash
2 teaspoons salt and pepper
2 tablespoons butter, melted
2 ¾ cups chicken stock
¼ cup canola oil
¼ cup leeks (white part only) cleaned and thinly sliced
1 cup wild rice
1 thyme sprig
1 bay leaf
2 tablespoons butter

Soak sun-dried cherries in cranberry juice for 1 hour and drain. Heat oven to 300 degrees. Place almonds on ungreased cookie sheet and toast for 10 minutes or until almonds smell toasty. Remove from oven and set aside.

Increase oven temperature to 350 degrees. Halve acorn squash through the stem and remove seeds. Salt and pepper to taste, then brush sides with melted butter. Place the squash halves skin side up in a 9 x 13 glass baking dish with ¼ inch water covering the bottom of dish and parbake for 45 minutes. Remove and allow to cool for at least 30 minutes.

On stove top, bring chicken stock to a boil in a saucepan. In separate ovenproof saucepan, heat the oil and add the leeks. Heat over medium heat until tender, then season lightly with salt and pepper. Add wild rice and toast for 1 minute, stirring constantly. Salt and pepper chicken stock to taste. Add thyme, bay leaf, and boiling chicken stock to leeks and rice. Cover with tight-fitting lid and place saucepan in the oven for 45 to 50 minutes or until rice is tender and liquid has been absorbed. Remove rice from oven and allow to sit for 5 minutes. Fluff with fork, remove bay leaf and thyme sprig, and stir in cherries and almonds.

Reduce oven temperature to 325 degrees. Stuff each squash half with half of the rice mixture, and then top each stuffed half with 1 tablespoon butter. Return to oven and bake uncovered for another 25 to 30 minutes or until hot and squash is tender.

Top with arugula salad and goat cheese if desired. Serves 2)
Courtesy of Chef Douglas Katz, fine food & drink , Cleveland, Ohio
This recipe provided by Covered Bridge Gardens.


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