Acorn Squash Stuffed With Wild Rice, Hazelnuts, Cranberries

Acorn Squash Stuffed With Wild Rice, Hazelnuts, & Dried Cranberries

Acorn Squash Stuffed w/ Wild Rice, Hazelnuts, & Dried Cranberries

Categories: Acorn Squash, Wild Rice, Hazelnuts, Dried Cranberries, Stuffed, Sukkot,

7 cups of water
2 cups of Wild rice, (about 12 ounces)
3 small Acorn squash
2 tablespoons of butter
2 cups of finely chopped onions
2 teaspoons of crumbled dried sage leaves
2 tablespoons of fresh lemon juice
1/2 cup of dried cranberries
3 tablespoons of dried cranberries
1/2 cup of chopped toasted hazelnuts
3 tablespoons of chopped toasted hazelnuts
1/4 cup of chopped fresh parsley

Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl. Preheat oven to 375ºF. Oil baking sheet. Place squash cut side down on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4- inch thick shell.; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350ºF. Melt butter in large nonstick skillet over medium heat. Add onions, sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp, lemon juice,; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper. Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.) Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts. Serving Size: 6

Recipe by: Bon Appétit Magazine October 1998 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 05, 1998, converted by MM_Buster v2.0l.