Wild-Rice Stuffed Squash
2 acorn squashes (1 1/2 pounds each),
halved lengthwise, seeds removed
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 box (6 ounces) wild-rice blend
(seasoning packet discarded)
1/2 cup dried cherries
1/2 cup pecans, chopped
1. Preheat oven to 450ยบ. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
2. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
3. Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.