What’s Cooking in Gail’s Kitchen? Food for Sharing: Acorn Squash with Wild Rice! When you talk about love at first bite, or rather, first sight, acorn squash sets the bar in the gourd family. With its rich jewel tones of Autumn, it looks as majestic on a dinner plate as it tastes. The sweet mellow flavor needs little or no seasoning. The biggest challenge I found was cutting the acorn squash in half. It is not for the weak-hearted. The rind to so hard, it is necessary to use a serrated knife and forcefully cut lengthwise in small slits until you have circled the entire squash. At that point you can connect the cuts to slice the squash until it splits. Go slow and take your time, lest you suffer from impatience with a minor injury. With that being said, go forth and partake in this gorgeous vegetable off-the-vine.
ACORN SQUASH WITH WILD RICE
Ingredients:
1/2 cup pecans, chopped
2 acorn squash, halved and seeded
2 tablespoons olive oil
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
2 tablespoons onion, minced
1 tablespoon olive oil
1/2 cup wild rice
1/2 cup brown rice
1 3/4 cups water
1/8 teaspoon sage
1/4 teaspoon thyme
2 teaspoons parsley flakes
1/2 cup dried cranberries
2-4 strips smoked bacon, crispy and crumbled
2 green onions, snipped
Instructions:
Preheat oven to 350°. Spread pecans on a baking sheet in a single layer. Toast for 5 minutes until brown. Remove from oven to cool. Carefully cut each squash in half crosswise. Scoop out seeds. Brush flesh sides of squash with olive oil. Season with sea salt and cracked black pepper. Place flesh side down on a baking sheet sprayed with nonstick oil. Cover with foil and bake for 45 minutes. Flesh will be soft when pierced with a fork. Meanwhile, sauté onions in olive oil a large saucepan over medium heat. Cook and stir until tender. Add wild rice and brown rice. Cook one minute. Do not burn. Add water, sage, thyme, parsley flakes, and dried cranberries. Cover and reduce heat to simmer. Cook 40-45 minutes until tender. Add pecans and crumbled bacon. Toss gently. Fill each squash cavity with wild rice mixture. Garnish with green onion snips and serve immediately.
snapshotsincursive 
Must be delicious, thanks a lot for sharing
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Surprisingly so, I’m told. 🍁🍂🌾
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Haha, I never had a doubt. I’ll Have to try and prepare it myself
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You can do it!!! 👁👁
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I hope so! I’m sure I’ll try!
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I love acorn squash with butter and brown sugar, a man can dream can’t he?
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Oh my, yes! I am delighted to see so many versions these days. 🍁🍂🌾
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I usually think of acorn squash as my excuse to make dessert! I add butter, pecan bits and brown sugar with instant oatmeal and make a crumble topping to add the last half hour of baking.
The savory rice would certainly be a delicious change of pace and such a great Fall idea, Gail. 🙂
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Mmmmm. A dessert made from acorn squash sounds divine, especially with a buttery crumb topping! Nom nom! 🍓
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It is delicious and so simple! I try to eat only one fourth a day of an entire acorn squash. They can be covered and refrigerated, then warmed up in microwave. The first day though is best since there is a nice crunch from the oven! Hugs to you, Gail. 🙂
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Wow! Thanks, Robin. I had no idea acorn squash could be a dessert. My husband would insist on adding a scoop of vanilla ice cream. lol ✨
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Yes! Tell him this would be a great addition! I figure at least you’re getting vegetable based and no pie crust. . . 😉
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Good point! 🍁
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Cutting hard squashes terrifies me! Would prebaking the squash a tad help with the cutting? Just throwing that out there, I haven’t tried it myself. Lovely recipe!!
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Actually, microwaving them for a couple minutes will help. Just be sure to pierce the skin so internal air can escape without exploding. 🍓
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