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Serves 6
7 Cups Water
2 Cups Wild Rice (about 12 oz.)
3 Small Acorn Squash (each about 10 to 12 oz.) cut in half, seeded
2 Tbs. (1/4 stick) Unsalted Butter
2 Cups Finely Chopped Onions
2 tsp. Crumbled Dried Sage Leaves
2 Tbs. fresh Lemon Juice
2/3 Cup plus 3 Tbs. Dried Cranberries
2/3 Cup plus 3 Tbs. Chopped Toasted Hazelnuts (about 3 oz.)
1/3 Cup Chopped Fresh Parsley
METHOD:
Bring 7 cups of water and rice to boil in a heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
Preheat oven to 375ºF.
Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes, Cool. Using spoon, scoop out pulp from squash, leaving a thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350ºF.
Melt butter in large nonstick skillet over medium heat. Add onions, sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice’’ stir until mixed, breaking up squash pulp into smaller pieces. Mix in 2/3 cup cranberries, 2/3 cup hazelnuts and parsley. Season with salt and pepper.
Divide rice mixture among reserved squash shells. Place in roasting pan.
Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.
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