INGREDIENTS • 4 acorn squash • 1 1/2 Tablespoon pure maple syrup • 1/4 teaspoon sal t ROASTED ACORN SQUASH WITHWILD RICE & PECAN STUFFING
• 1/8 teaspoon black pepper • 1 1/2 Tablespoon canola oil • 2/3 cup dry long grain wild • 1 cup pecan, chopped
• 2/3 cup yel low onions, chopped • 1 1/3 cup fresh celery, diced • 2 teaspoons fresh garl ic, minced • 1 1/2 Tablespoon fresh thyme, minced • 2/3 cup dried cranberries • 1/4 teaspoon sal t • 1 1/2 Tablespoon ol ive oil • 1 1/4 teaspoon bal samic vinegar • 1 1/2 Tablespoon canola oil PREP • Wash and cut squash in half. • Scoop out the seeds and place on a pan with the cut side up. • Brush olive oil and maple syrup onto each half. • Sprinkle with salt and black pepper. DIRECTIONS 1. Roast in a preheated 350F degree oven until tender, about 20 -30 minutes. 2. Place wild rice in a pot of cold water and bring to a boil, then simmer and cook until 1/3 of the rice opens, about 30 minutes. Drain and set aside.
3. Place pecans on a pan and toast in a 300F degree oven until fragrant, about 5 minutes. Set aside.
4. Heat canola oil in a hot pan and saute onions, celery and garlic until tender. Remove from pan and place in a large bowl; add the remaining ingredients: fresh thyme, dried cranberries, salt, black pepper, olive oil, balsamic vinegar as well as the cooked wild rice and toasted pecans. Mix to incorporate. Stuff into cooked acorn squash (each will hold about 1/2 cup of stuffing). Return to oven to heat through just before serving.
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