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.
