2 acorn squash, ~1-1/2 lb ea
1/2 lb small brussels sprouts
2 tsp olive oil
1 cup diced onion
1 tsp fennel seeds
1 tsp dried marjoram
1/4 cup minced fresh sage
1/4 cup fresh orange juice
2 tsp fresh lemon juice
1/8 tsp freshly grated pepper
2 cup cooked wild rice
Directions
1. Preheat the oven to 350 degrees (F).
2. Cut each squash in half and remove the seeds and pulp. In a large
baking dish, place the squash, cut side down, with about 1 inch of
water. Bake until tender, about 45 minutes.
3. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes,
or until tender. Set aside.
4. Meanwhile, in a large skillet, heat the oil over low heat. Add the
onion and saute for 10 minutes, stirring frequently. Stir in the
fennel, marjoram, sage, orange juice, lemon juice, and pepper, and
simmer for 3 minutes. Stir in the cooked wild rice and the Brussels
sprouts and heat through.
5. Spoon the wild rice and Brussels sprout mixture into the squash
cavities. Serve immediately.
I often microwave the acorn squash by placing in a shallow glass pan
with about 1/2-inch of water, covering with saran wrap and nuking for
about 10 minutes or until tender.
from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5
Servings: 4 servings
Acorn Squash & Wild Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Squash; Vegetable
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We hope you enjoy this Acorn Squash & Wild Rice recipe.
