Spiced Acorn Squash and Wild Rice “Stuffing”
An Original Recipe by Angela Trentadue
This is a variation on the very popular stuffed acorn squash.
The squash is cut into wedges, slathered with a sweet-spicy syrup, and roasted while the stuffing is prepared on the stove. The wild and brown rice mix is studded with ruby-red cranberries, toasted sunflower seeds and caramelized onions, all tossed together with a creamy lemon dressing.
For the squash:
1 large acorn squash
2 tbs honey
2 tbs vegetable or canola oil
1 tbs chili powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp cayenne powder
Preheat the oven to 400 degrees. Carefully cut 1 acorn squash in half and scoop out the seeds. Trim about 1/4” from each end and cut the squash into 1” wedges or half-circles. Poke all the exposed surfaces of the squash with the tip of a paring knife and
put wedges into a large bowl.
Mix together the honey, oil, chili powder, cinnamon, salt, cumin and cayenne. Add warm water a tablespoon at a time to loosen the mixture just enough to coat the squash. Toss the squash with the spiced syrup and lay out on a sheet pan (put down a layer of tin foil on your sheet pan to make clean up easier!). Bake until fork tender and browning on the edges, about 30 minutes.
Meanwhile, make the rice stuffing.
For the stuffing:
1/2 c wild rice
1/2 c brown rice
3 tbs olive oil
1 carrot, finely chopped
1 rib celery, finely chopped
1/2 onion, finely chopped
1 tbs
1/2 onion, sliced thin
1/2 c dried cranberries
1/2 c raw sunflower seeds, toasted
In a small saucepan, combine wild rice and 1-1/2 cups cold water. Set over high heat. Bring to a boil, reduce heat to low, cover and cook until kernels have burst and are tender, about 45 minutes.
In another saucepan, heat 2 tablespoons olive oil over medium heat. Add the carrot, celery and chopped onion, and saute until tender. Add the brown rice to the pan, mix with vegetables and oil, cook until toasted and fragrant. Add 1 cup water and bring to a boil. Reduce heat, cover, and cook until tender and the water has been absorbed, about 35 minutes.
In a large skillet over medium-low heat, melt the butter and 1 tablespoon olive oil together. Add the sliced onions and cooking slowly, stirring occasionally, to allow the onions to soften and caramelize. Once they have melted and turned golden in color, mix in the cranberries, stirring well to coat with butter and oil.
Cook cranberries just enough to soften.
To finish:
In a large bowl, whisk together:
1/3 c sunflower oil or olive oil
2 tbs lemon juice
1/4 tsp salt
1 tbs honey
2 tbs water
1/4 c chopped parsley
Add cooked wild rice (drain off any remaining cooking water, if necessary), cooked brown rice and cranberry – onion mixture. Stir well to evenly distribute dressing through all of the rice. Fold in sunflower seeds. Serve squash wedges with a scoop of rice stuffing alongside.