This originally came from my friend Bridgette in Michigan, but this recipe is a little different than what she gave me. Mostly because I lost the pretty little card she gave me and have to improvise.
- Two acorn or butternut squash. I prefer acorn.
- 1 cup wild rice, cooked.
- 1 cup white rice, cooked.
- In place of the white and wild rice you can use any sort of rice mix you want (the person who gave me this recipe used Rice-a-Roni and it was tasty). You just need to end up with 2 cups of cooked rice-ish stuff.
- 1/4 c. dried cranberries (best if sweetened)
- 1/4 c. roasted walnuts or pecans
- Some butter. Like, maybe 1/4 c.
- 1/2 c. honey
- a big splash of orange juice
- Preheat your oven to 350F.
- Start your rice cooking, and remember that wild rice takes a lot longer than white rice. Whole Foods has this great "wild rice mix" in the bulk section that I've taken to using, and it's pretty much perfect for this recipe. Plus, you only have to use one pan if you use a blend of rices.
- Cut the squash in half (lengthwise) and scoop out the seeds with a spoon. You should scrape around the inside to get the goopy stuff out, too.
- Put the squash halves on a cookie sheet (it is wise to use non-stick or a whole lot of cooking spray) and put them in the oven for a little over half an hour if it's acorn squash and more like 45 minutes to an hour if it's butternut.
- While the rice is still cooking, get out a microwave-safe bowl and put most of the honey, a couple of tablespoons of butter, and a big splash of orange juice in it. Microwave that until the butter is melted and it all stirs together nicely. That's your glaze. Put it aside.
- Get out a clean saucepan that's big enough for a lot of stirring and two cups of cooked rice.
- Don't forget to take out the squash when it's done and put it aside. You're going to want to turn the squash over, too, so you can stuff it. Leave the oven on.
- When the rice is all done, melt about a tbsp of butter in that saucepan over, oh, mediumish heat. Add the nuts and the cranberries, and the rest of your honey (a couple of tablespoons, one hopes). Stir all that together until the berries and nuts are coated with honey, then add the cooked rice and salt it to taste. Stir it all up and let it cook a little over low heat.
- Use a spoon or a brush to lightly coat your now-cooked-and-turned-over squash with the glaze. Don't use it all, if you can help it.
- Scoop the rice mixture into the squash halves and pour the rest of the glaze over the rice-in-squash.
- Put it all back in the oven and let it cook for, oh, another 20 minutes or so. It's best to put it on a low rack, 'cause the rice'll burn.
- Take it out. I usually scoop all of the squash flesh and stuffing out and put it in a bowl to serve. I advise letting the squash cool a bit before trying to do this.
- Eat! It'll probably want salt. There'll be a lot of leftovers, and it's even better the next day.