ACORN SQUASH STUFFED WITH WILD RICE AND PECANS

The 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.

3 small to medium acorn squash, cut in half and seeded

Salt

Coarsely ground black pepper

5 tablespoons melted butter

1/4 teaspoon cayenne pepper

1 1/2 tablespoons minced fresh parsley

1 shallot, minced

3/4 cup toasted pecans, chopped

2 1/4 cups cooked wild rice

3/4 cup minced unpeeled Red Delicious apple

18 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 minutes.