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.