RE: What's for Thanksgiving?
Posted Monday, November 18, 2013 at 9:22 PM
Delicata Squash Stuffed with Holiday Rice
(or Rainbow or Acorn Squash)
2 cups Imagine Foods No-Chicken Broth (or vegetable
broth with 1 teasoon poultry seasoning)
1 cup wild rice blend (or 1/2 cup wild rice & 1/2 cup
long-grain brown rice)
2 medium Delicata Squash
1 medium shallot, minced
2 ribs celery, diced
1/2 cup dried, sweetened cranberries
2 Tablespoons pecans, chopped
1/4 cup chopped fresh flat-leafed parsley (optional)
Bring broth to a boil. Add rice, cover, reduce heat to low and simmer for 45-50 minutes.
Preheat oven to 400 degrees F. Cut squash in half lengthwise. Scoop out seeds and stringy stuff. Place face down on parchment lined baking sheet for 30-40 minutes until tender when poked with a fork.
Toast pecans. Place pecans in a small skillet and cook over medium heat until fragrant and just beginning to darken. Remove, cool, and chop.
Saute shallot & celery with 2 Tablespoons water in a small nonstick pan over medium-high heat until soft and slightly golden. Add a bit more water as necessary, but do allow the vegetables to brown slightly.
When rice is done, stir in celery & Shallot mixture, cranberries and half of parsley into pot of rice. Fill squash boats with rice and top with pecans and sprinkle of parsley.
Here's the squash recipe. I've used Zatarain's wild rice mixture in this recipe very successfully. You can subtitute a variety of squash, or I have also used the Holiday rice as a side not stuffed in a squash.