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Acorn Squash with Jeweled Wild Rice

Acorn Squash with Jeweled Wild Rice

We’re so accustomed to seeing a huge, bronzed turkey on the Thanksgiving table that it is a treat to make a vegetarian main dish with as much flair. I have to say that this razzle-dazzling arrangement of vibrant stuffed squash can lead to a round of oohs and ahs comparable to any of those a big bird might induce. This recipe for acorn squash with jeweled wild rice uses a mix of brown and wild rice spangled with fresh pears, dried fruit and toasted pecans—serve it as the main course, or as a scene-stealing side dish.

INGREDIENTS

1/2 cup olive oil
2 onions, chopped
1 garlic clove, minced
3 cups vegetable broth
3 cups apple cider
2 cups wild rice
2 cups long-grain brown rice
2 pears, cored and cubed
1 cup dried apricots, chopped
1 cup dried cranberries
1/2 cup chopped fresh sage
2 tablespoons chopped fresh thyme
1 1/2 cups pecans, toasted and coarsely chopped
1 cup chopped green onions
salt and pepper
8 small (1 pound each) acorn squash

1. Cut 1-inch off (and save) the top of each acorn squash and scoop out the seeds—you can cut a little off the bottoms to make them stand up if they wobble over.

2. Melt 1/2 cup butter in large pot over medium heat. Saute onions and garlic until tender.

3. Add broth and cider to pot and bring to boil. Add wild rice and reduce heat to medium-low, then cover and simmer for 30 minutes.

4. Stir in brown rice. Cover and simmer until rice liquid is almost absorbed, about 30 minutes.

5. Stir pears, apricots, cranberries, sage and thyme into rice. Cover and cook until the rest of the liquid is absorbed, about 5 minutes longer.

6. Mix in pecans and green onions, season liberally to taste with salt and pepper.

7. Preheat oven to 400 degrees. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately. (Leftover rice can be baked in a dish for 30 minutes.)

MORE THANKSGIVING IDEAS
Baked Squash Savory Stuffing
Curried Pumpkin Soup
Pumpking Pie with Pecan Crust
Thanksgiving Decorating with Nature
Spicy Sweet Potato Patties

Read more: Food, All recipes, Entrees, Side Dishes, , , , ,

By Melissa Breyer, Producer, Care2 Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

8 comments

+ add your own
8:50AM PDT on May 28, 2012

yum

1:16AM PST on Dec 2, 2011

Thanks for the article.

8:05PM PDT on Nov 2, 2011

this looks really yummy but expensive too.

1:24AM PDT on Sep 21, 2011

Yummy! Thanks.

11:53PM PDT on Jun 4, 2010

TY Melissa. THIS SOUNDS AWESOME.

4:11PM PDT on Mar 19, 2010

Wow, sounds great!

10:52AM PDT on May 7, 2008

We will try this.

11:57AM PDT on Nov 1, 2007

This looks great but it would be nice if care2 included nutrition information with the recipes.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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