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
chicken broth, or water
winter squash, about 1.5 pounds
pecans, coarsely chopped
smallish sprigs thyme, leaves only
a few shavings Parmesan
freshly ground black pepper
In This Recipe
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.