Acorn Squash with Apricot Nutty Rice

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Acorn Squash with Apricot Nutty Rice

Serves 6 as Side.

Great for stuffing partially baked acorn squash halves, then finish baking stuffed

with the rice, this is also good baked in a casserole. But then you miss the lovely squash.

• 3 acorn squash
  
• 1 small box wild rice (1/2 cup)
  
• 1/2 c brown rice
  
• 3-1/2 c water
  
• 1/2 tsp salt
  
• 1 T butter
  
• Orange/Peach/Mango juice
  
• 3 T brown sugar
  
• 6 dried apricots, diced
  
• 3 T butter
  
• 1/3 c broken pecan pieces
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground ginger
  
• 1 large egg
  
• 6 pecan halves dipped in butter for garnish
  

Bring to boil wild/brown rice together in water w/salt and butter.

Reduce heat to low and cover, cook for 50-55 minutes.

Meanwhile halve acorn squash lengthwise and remove seed pulp.

Make a thin cut on the bottoms so the squash will sit upright after stuffing.

Rub squash halves with a little cinnamon/ginger and brush with melted butter,

including the bottom cut.

Place cut side down on baking sheet and bake at 350 for 20 to 25 minutes or

until the squash is beginning to soften.

Drain water from rice into measuring cup. Add enough orange/peach/mango

juice (or OJ blend of your choice) to make 2/3 cups.

Add diced apricots and pecan pieces to rice.

Mix brown sugar, cinnamon, ginger, butter, and egg with juice.

Pour juice mixture over rice.

Stir lightly, until rice is coated.

Scoop into 6 acorn squash halves (or into a 1 1/2 qt casserole if preparing alone).

Bake at 350 for 30-40 minutes.

Garnish: Dip pecan halves for garnish in melted butter and top each mounded squash bowl after 20 minutes baking time.

The first time I tried this -- one of those oh so carefully planned and executed T-Day creations (based on my pantry at the moment ) -- I used all brown rice for the stuffing. Still very good but not as kicked up and nutty as the wild rice combo suggested by Richard Kilgore. I have made it this way ever since.

Keywords: Side

( RG1204 )