Please vegetarians at a Thanksgiving table with stuffed baked squash, speckled with sweet dried cherries and crunchy pecans.
- 2 (1 ½-lb.) acorn squash, cut lengthwise into halves, seeds removed
- 1 6 oz. box wild-rice blend
- 2 Tbsp. butter
- 2 minced garlic cloves
- 1 minced shallot
- ½ c. chopped pecans
- ½ c. cherries, dried
- Coarse salt to taste
- Ground pepper to taste
- ½ tsp. dried rubbed sage
- Preheat your oven to 450°F.Arrange the squash, cut side down, on a rimmed baking sheet and tightly cover with aluminum foil. Roast the squash in the preheated oven for about 40 minutes or until tender.
- Warm the butter in a large saucepan over medium heat. Add garlic, shallot, sage, salt and pepper and cook, stirring occasionally, for about 5 minutes or until tender. Add 1 ¾ cups water and rice and bring the mixture to a gentle boil. Set heat to low, cover pan and cook for about 25 minutes or until rice is tender.
- Remove pan from heat and stir in pecans and cherries. Sprinkle inside of each roasted squash with salt and pepper. Evenly divide the rice stuffing into the squash halves and serve.