3 acorn squashes, cut in 1/2 and seeded
2 tablespoons + 1 tablespoon olive oil, divided
2 medium yellow onions, diced
3 stalks celery, diced
1/2 teaspoon dried sage
1/2 teaspoon salt
2 cups mix of whole grain rice varieties (I use Lundberg Wild Rice Blend)
3 cups vegetable stock
3/4 cup pecans, toasted and roughly chopped
1/2 cup dried cranberries
1 cup scallion greens, thinly sliced on a bias
salt and pepper, to taste
1. Preheat oven to 425 degrees Fahrenheit. Brush acorn squash halves with 2 tablespoons of the olive oil and place cut-side down on a parchment-lined baking sheet and set aside.
2. In an oven-safe saucepan, heat the remaining 1 tablespoon olive oil. Add the onions, celery, sage and salt; cook over medium-high heat until onions are translucent, stirring frequently. Add the rice; cook for a few minutes to toast. Add the broth and bring to a boil.
3. Cover saucepan with oven-safe lid and place saucepan and sheet of squash in the oven. Bake rice mixture for 45 to 50 minutes, or until liquids have absorbed. Bake acorn squash for 45 minutes, or until squash flesh is soft and surface is browned.
4. Let rice sit, covered, for 10 minutes. Uncover and toss rice with pecans, dried cranberries, and scallion greens. Add salt and pepper.
5. Stuff each squash half with a 1/2 to 3/4 cup of rice mixture and serve with side of roasted brussels sprouts and a liberal amount of cranberry-pecan sauce.
This recipe is courtesy of Chef Jesse Miner: http://chefjesseminer.com/