Saturday 25 October 2014

Baked Acorn Squash with Rice, Cranberries, Pecans and Feta

Mmm ... baked squash!  A fall favourite of mine.  Here it is baked then stuffed with goodies including rice, cranberries and nuts then topped with some feta cheese.

I used two small squashes from my garden, but this amount of ingredients should be enough for one medium sized squash. 

Acorn squash, halved and seeded
1 shallot, minced
4 Tbsp unsalted butter
2 cups cooked brown and wild rice
1/2 cup dried cranberries
1/3 cup pecans, chopped
1/4 cup feta

 Bake the squash halves at 350 degrees F (cut side down on a baking sheet) until fork tender.

Saute the shallot in 2 Tbsp of the butter.  Add the cooked rice and toss to coat with the butter.  Remove from heat then add the cranberries and nuts.  Season if needed, but remember the feta will add some saltiness. 

Place the squash halves cut side up on a baking pan (if necessary, cut a thin slice from the bottom so it will sit flat).  Split the remaining butter between the two halves then fill with the rice mixture.

Bake at 350 F about 10 minutes.  Top with feta before serving.

1 comment:

  1. This one looks yummy - I actually still have one of those baby gold nugget squashes & think I will give this a try instead of just plain roasting.