Acorn Squash with Jeweled Wild Rice

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I served these last Thanksgiving and will serve them again this year.

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Acorn Squash with Jeweled Wild Rice

 

1/2 cup butter

2 onions, chopped

1 garlic clove, minced

3 cups vegetable broth

3 cups apple cider

2 cups wild rice

2 cups long-grain brown rice

2 pears, cored and cubed

1 cup dried apricots, chopped

1 cup dried cranberries

1/2 cup chopped fresh sage

2 tablespoons chopped fresh thyme

1 1/2 cups pecans, toasted and coarsely chopped

1 cup chopped green onions

salt and pepper

8 small (1 pound each) acorn squash

 

Cut 1-inch off (and save) the top of each acorn squash and scoop out the

seeds—you can cut a little off the bottoms to make them stand up if they wobble

over.

Melt 1/2 cup butter in large pot over medium heat. Saute onions and garlic until

tender.

Add broth and cider to pot and bring to boil. Add wild rice and reduce heat to

medium-low, then cover and simmer for 30 minutes.

Stir in brown rice. Cover and simmer until rice liquid is almost absorbed, about

30 minutes.

Stir pears, apricots, cranberries, sage and thyme into rice. Cover and cook

until the rest of the liquid is absorbed, about 5 minutes longer.

Mix in pecans and green onions, season liberally to taste with salt and pepper.

Preheat oven to 400 degrees. Divide the mixture evenly among the squash, top

each squash with its lid and bake for 1 hour or until the squash is tender.

Serve immediately. (Leftover rice can be baked in a dish for 30 minutes.)