Roasted Acorn Squash With A Rice Stuffing

Here is a lovely recipe for making a super delicious dinner. Give it a try!

• 4 acorn squash, cut lengthwise and seeds removed
• 1/2 cup maple syrup
• 2 tbsp. olive oil
• 2 tbsp. butter
• 2 tbsp. chopped fresh sage
• 1 tbsp. grated fresh ginger
• pinch of salt and pepper

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set out the acorn halves, flesh side up.

Mix together is a small fry pan the maple syrup, butter, oil, sage and ginger, cooking for about 2 minutes, stirring constantly. Pour into the acorn halves and bake in the oven for about 40-45 minutes (until tender).

During the roasting time, brush the edges of the squash with maple syrup. When done, spoon the stuffing into each half.

Stuffing

• 3 tbsp. butter
• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 stalks celery, ribs removed and sliced
• 2 garlic cloves. minced
• 2 cups wild rice
• 4 cups chicken broth
• 1 cup dried apricots, chopped
• 1/2 cup golden raisins
• mixed herbs to make 1/2 cup in total (parsley, thyme, maybe some sage)
• 2 Honey crisp apples, diced
• 1 tsp. brown sugar
• pinch each of cinnamon and nutmeg

Preheat oven to 350 degrees. In a large oven proof pot, melt the butter and oil over medium heat and cook the onion, garlic and celery stirring often for about 5 minutes.

Stir in the rice, and cook for 1 minute. Add the broth, apricots, raisins and herbs, season with salt and pepper. Bring to a boil and cover and bake for about 1 hour, until the moisture is absorbed and the rice is tender. Cover and let stand for 5 minutes.

While this is sitting, melt the remaining butter in a small fry pan, adding the apples, cinnamon and nutmeg until slightly softened (about 4 minutes) and stir into the rice.

Now spoon this into the squash halves and serve immediately.