Acorn Squash filled with Wild Rice Stuffing with Dried Apricots and Pecans
Makes enough for 2 entrée portions or 4 side dishes depending on the size of the acorn squash
- 1-2 Acorn Squash
- 2 teaspoon olive oil
- 2 tablespoons Miyoko’s Vegan Butter
- 1 cup Lundberg Wild Rice Blend
- 1 cup vegetable broth stock
- 1⁄4 cup chopped pecans
- 1⁄4 cup chopped dried Turkish apricot
- 1 stalks celery, chopped well
- ½ yellow onion, diced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon date molasses
- salt
- pepper
Directions
Roasting the acorn squash
- Carefully cut the acorn squash in half, lengthwise and scoop out the seeds.
- Lightly brush with olive oil and sprinkle with salt and pepper to taste. Place on a baking sheet, cut side down and bake at 400 degrees for about 40 minutes, until tender.
- Remove from oven and flip to cut side up. Put ½ tablespoon of vegan butter in each and allow it to melt before stuffing.
To prepare the filling
- In a medium saucepan over medium high heat combine the rice and vegetable stock.
- Bring to a boil.
- Reduce heat to low, cover and cook, until rice is tender, about 30 minutes.
- If all the liquid isn’t absorbed don’t worry about it, as long as the rice is done. Drain if needed.
- In a saute pan heat 1 teaspoon of olive oil. Add the onion and cook until lightly caramelized. Then add 1 tablespoon vegan butter, nuts, apricots and celery and cook until heated through. To finish, add the chopped sage and thyme.
- Add the apricots, celery, onions and nuts to the rice. Add the chopped parsley and date molasses, mix thoroughly.
- Taste and salt if you want and pepper to taste.
- Stuff baked halves of acorn squash and bake at 350 degrees for 30 minutes.
