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Acorn Squash Stuffed with Wild Rice
from the kitchen of Sharmagne Leland-St. John

6 ounces seasoned wild rice
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecans, toasted
2 tablespoons minced fresh parsley
4 medium acorn squash, halved (about 22 ounces each)
3/4 cup water

Rice Seasoning Mix:
2 tablespoons poultry seasoning
1/2 teaspoon dried parsley flakes
1 teaspoon onion flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon white pepper
1/2 teaspoon pink Himalayan salt

In a large saucepan, combine the rice with the seasoning mix,
broth. Bring to a boil. Reduce heat, cover and simmer for 23-25
minutes or until rice is tender and liquid is almost absorbed.
In a large skillet, sauté the celery and onion in oil until
tender.  Stir in cranberries, pecans and parsley. Remove from
the heat.  Stir in rice mixture.

Cut the squash in half across the girth. Remove and discard the
seeds and membranes. With a sharp knife, cut a thin slice from
the bottom of each half so the squash sits flat. Fill squash
halves with 1/2 cup rice mixture. Place in a greased dutch oven.
Pour water into pan. Cover pan tightly. Bake at 350º for 50-60
minutes or until squash is tender.

Yield: 8 individual servings.


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