Wild Rice Pilaf Stuffed Acorn Squash
Oh my – time flies when you get sick and don’t blog! Sorry for the delays!
I bought an acorn squash over a week ago and finally got to cooking it. I will admit – I’m not a huge squash fan. I find the texture a little weird, and the flavor mostly nonexistent. But it’s fall, and so squash cheaply abounds in all it’s takes-an-eternity-to-go-bad glory, which is enough for me to buy and cook it. USUALLY I’d roast an acorn squash open faced with lots of butter, brown sugar/maple syrup, cinnamon, and nutmeg. BUT dessert squash defeats a little bit of the point. So I tried something else to some success.
Things you need:
- 1 acorn squash
- Cup of wild rice (actually I use a ‘brown rice medley’ from Trader Joe’s that I particularly like for it’s mixed texture… but really you could use any rice. I’d suggest a hearty rice though for sure)
- Chicken broth (enough to make your rice, usually double the amount of dry rice you make, more or less)
- Carrots, onions, celery (more = more flavor), any other veggies you wish (I threw in a few mushrooms too and some frozen peas for good measure because I love them)
- Garlic, salt & black pepper, olive oil (always unless you’re making dessert)
- Almond slivers (optional, but like in the other greens recipe, they worked well in the pilaf. Could sub pine nuts or sunflower seeds too)
- Savory herbs of your choosing (thyme, rosemary, celery seed, oregano, parsley, tarragon… I used the first three, about a pinch each… could have used more)
- Butter (of faux butter like Earth Balance)
As an aside, we also made some sauteed spinach (with bacon, worcestershire sauce and mustard) on the side… but that’ll be another blog sometime…
Ok, Step 1: Cook the wild rice. Wild rice is tough and resilient, so no worries about over cooking it really by cooking it in the broth on the stove top and then piling it in the acorn squash to roast up. If you’re nervous about mushy rice (clearly you have some anxiety issues, but that’s ok, we all have our things) you can cook it about 30 minutes and then pull it off of heat.
Step 2: Chop. Chop some more. Chop the onions and carrots and celery, and any fresh herbs (put any fresh herbs chopped to the side, away from the veggies which we’re gonna saute)
Step 3: While you have the knife and cutting board out, cut through that acorn squash too. Be careful – they’re hard vegetables and you don’t want to push so hard you slip and cut your fingers. A tip – cut a small slit in the squash with the tip of a knife and then use that slot to press into to cut all the way through. You can cut an acorn squash up and down along a ridge or right across the middle more horizontally… no matter.
When that’s all done, you gotta take out the inside. Like a pumpkin, the inside is a little mushy and weird and full of seed (you can roast these later if you wish like pumpkin seeds too). I use a grapefruit spoon for scraping out all the weird slippery strings and that works great.
Step 4: When your rice is about 10 minutes from being done cooking (either fully or to your desired partial cooking if you have that rice anxiety), turn your oven to 400 degrees, and turn a burner on medium with your trusty cast iron (or less trusty other pan if you must). In the pan, add 2 tablespoons olive oil, teaspoon (1 clove) minced garlic, your chopped veggies and your almonds if they’re raw (like ours were… seriously, raw almonds… silly). Saute them until the onions start to get clear and then turn off the burner.
Step 5: Mix up that wild rice pilaf. Add the cooked rice, sauteed veggies, and herbs to a bowl and fold together. Taste test. If it needs more herbs, salt, pepper, a dash of worcestershire or soy sauce, some Mrs. Dash, a hug, whatever – add it. You know what tastes good in your mouth, own that. You want your pilaf to be scrumptious. When you’re at a loss for what it might need, I rely (guiltily I assure you) on chicken bouillon and add it teeny bit by teeny bit. A little salty (often MSG laden) powder goes a LONG WAY.
Step 6: Place your acorn squash halves on a baking dish (so you know, acorn squash are fat and hard to fit in normal pans… silly nature). Add a tablespoon or so of butter (or non-butter) in each half as well as a sprinkle of salt and pepper and maybe some dried herbs for good measure. I was running out of butter, so I used less butter and a little olive oil with the dried herbs and rubbed that into the squash. It didn’t make much a difference in flavor to do this though so it’s probably easier to just add all the unnecessary herbs to the pilaf and skip all that olive oil rub stuffs. Pile rice pilaf on top of that, pressing in a bit so you can get a good portion in the squash.
Step 7: Cover lightly with foil, pop in the oven for about 45 minutes. Some other recipes have you make the acorn squash, then fill it with pilaf… either way. I like that they all cook together. Seems right to me.
Step 8: Remove from the oven, plate (we sprinkles some chia seeds on top for fun) and enjoy! TADA – fancy looking dinner with normal ingredients and SUPER good for you. I’d suggest drinking some wine with it to balance out all those vitamins… no need to be extreme.
Happy fall eating!