Wild rice stuffed acorn squash

This would be a great recipe for a Thanksgiving table. It has all the flavors of a turkey stuffing, but it’s vegan — with protein coming from wild rice and ground pecans. The consistency is like mashed potatoes.

I can’t say I was a big squash fan (other than grilled zucchini and yellow squash in the summer) before this recipe. The only time I’ve really cooked with it was when I spent 3 hours making Ina Garten’s from-scratch pot pies. It had pieces of butternut squash inside, but I don’t think they got cooked enough to melt in your mouth. They were just sort of stringy and odd. But in this recipe the squash is basically obliterated by heat and caramelized with a sweet crust – yum.

Wild rice stuffed acorn squash

Adapted from Epicurean

2 small acorn squash
1/2 cup wild rice
1 1/2 cups water
3 tablespoons fresh sage (or 1 dried)
1 teaspoon thyme
1 tablespoon olive oil
2 carrots, peeled and finely chopped
1/2 onion finely chopped
1 teaspoon dried marjoram
1 teaspoon black pepper
pinch of ground nutmeg
1 teaspoon salt
3/4 cup pecans plus pecan pieces for topping

Preheat the oven to 400 degrees. Oil a baking sheet (I suggest one with a Silpat on top). Cut each squash in half as shown. Scoop out the guts and place cut-side down on the baking sheet. Bake for 30 minutes or until the flesh is soft. Reduce heat to 375.

In a saucepan, cook the wild rice in the water, simmering until it is tender and starting to split. You may have to add a little more water or drain some off. Depends on your rice.

Finely chop the sage. In a saute pan, heat the olive oil and saute the carrot, onion and sage over medium heat until softened. Stir in the thyme, marjoram, pepper, nutmeg and salt and remove pan from heat.

When the squash halves are cool enough to handle, scoop out the flesh with a big spoon, leaving a bit behind so the skins stay in tact. (I tore two of them, but they still held well enough together). In a large bowl, mash the flesh with a potato masher. Use a food processor to grind the pecans finely. Add the ground pecans, sauteed vegetables and wild rice to the squash bowl and mix thoroughly. Stuff the mixture into the shells and sprinkle with pecan pieces. Place in a casserole dish big enough for them all to fit snugly. Bake for 30 minutes.

Feel good about a really healthy dinner.