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Author Notes: Last fall, I made Dorie Greenspan's Pumpkin Stuffed with Everything Good. It was divine and inspired this recipe.
A few days ago, I bought a beautiful blue winter squash -about 1.5 pounds- and tonight felt moved to stuff and bake it. My husband is out of town, my kids go to bed early, and a beautiful, quiet dinner for one sounded perfect. I wanted it to be hearty but healthy and with a nice blend of salty and sweet.
This was absolutely scrumptious and awfully pretty to boot. I think you could use a whole variety of other grains, dried fruits, nuts and cheese- whatever suits your fancy. Enjoy. —em-i-lis
- 1 cup wild rice
- 1¾ cups chicken broth, or water
- 1 winter squash, about 1.5 pounds
- 1 scallion, chopped
- 1/3 cup dried cherries
- 1/4 cup pecans, coarsely chopped
- 2 smallish sprigs thyme, leaves only
- 1 sprinkle cinnamon
- 1/2 teaspoon salt
- 2 tablespoons 2% milk
- a few shavings Parmesan
- freshly ground black pepper
- Put the chicken broth (or water) in a small saucepan and bring to a boil. When boiling, pour in wild rice and cook about 20 minutes. You want it approaching soft.
- Making a circle around the stem, use a sharp knife to cut the top off of your winter squash, as if you're starting a jack-o-lantern. Set the top aside, and using a sharp spoon, scoop out all seeds.
- Preheat the oven to 375. Chop the cherries and scallions and toss together with the pecans and thyme leaves.
- When the rice is ready, add it to the cherry mixture. Stir to combine and then add the cinnamon, salt, milk, Parm and a few good turns of fresh black pepper. Stir well to combine.
- Pack the squash cavity with the rice stuffing; then place the squash into a baking dish and rest the little squash top back in place. If you have extra stuffing, just spoon it into the baking dish around the squash.
- Bake 30-40 minutes, or until squash is easily pierced through the side with a sharp knife.
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