SQUASH STUFFED WITH WILD RICE AND PECANS
delightful combination of wild rice, apples and pecans gives acorn
squash a rich and succulent flavor. It is an especially welcome
addition to a game dinner.
to medium acorn squash, cut in half and seeded
ground black pepper
tablespoons melted butter
teaspoon cayenne pepper
tablespoons minced fresh parsley
toasted pecans, chopped
minced unpeeled Red Delicious apple
toasted pecan halves for garnish
Preheat the oven to 375° F. Slice a thin portion from the
bottom of each squash half so it will stand. Put the squash in a
buttered baking pan and sprinkle with salt and pepper. Combine 3
tablespoons melted butter with cayenne pepper and 1 tablespoon
parsley. Brush on each squash. Cover with foil and bake until very
tender when pierced with a fork, about 35 to 45 minutes.
Meanwhile, heat the remaining butter in a medium skillet.
Add the shallot and pecans and sauté until shallots are soft and
translucent, about 2 to 3 minutes. Add the rice, apple and remaining
parsley and heat to warm, about 3 to 4 minutes. Spoon into the
squash and garnish each serving with 3 pecan halves. Squash may be
covered with foil and kept in a warm (200° F.) oven for 20 to 25