Squash with Wild Rice, Pears and Almonds

Squash season has begun

Squash season has begun

This is a great main course or side depending on the size of the squash used. Acorn squash has the best texture for roasting, but any gourd would work.

Make sure to toast the seeds for a snack later.

Acorn Squash Stuffed with Pears

  • 2 acorn squash
  • 3/4 cup brown rice (we use a mix of long, short and wild grains)
  • 1/2 cup diced onion
  • 1 pear chopped into small dice
  • 1/4 cup chopped almonds
  • 1/8 cup chopped sun-dried tomatoes
  • 1 1/2 cups chicken stock
  • 1/2 tsp caraway seeds
  • 2 tbsp chopped fresh sage

Halve squash, scoop out seeds and pulp and rub flesh with olive oil. Place in a baking dish flesh side up and roast at 375 degrees until beginning to brown and a knife passes cleanly through the thickest part. While roasting squash melt 1 tbsp butter in an oven safe frying pan over medium low heat. Saute onion until golden then add caraway seeds and fry until fragrant. Add rice and coat in fat. Add pears and stir well. Add stock, sage and sun dried tomatoes. Bring to a boil and then place in oven. After 15 minutes add almonds to rice and stir well. Continue to cook rice until all liquid is absorbed and rice has very little bite. Spoon rice filling into squash halves and return to oven. Bake until rice begins to brow, about 10 minutes more. Serve hot.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

7 Responses to Squash with Wild Rice, Pears and Almonds

  1. Jueseppi B. says:

    Reblogged this on MrMilitantNegro™.

  2. Grannymar says:

    I wanted something ‘different’ for dinner tonight, This sounds just right, I am salivating already and it is not yet 8 a.m.!

  3. Beautifully autumnal!

  4. Kristy says:

    I have an acorn squash waiting for this recipe! 🙂 It will make a great side for Mike and I.

  5. sallybr says:

    Acorn squash is a favorite, I haven’t yet warmed up to Fall dishes, but I know it’s coming… (sigh)

    great recipe!

  6. Veronika says:

    I miss having good acorn squash in stores! In Scandinavia I can get kabocha or red kuri types if I am lucky, in the fall. The rest of the time it’s butternut or slices of giant long island cheese squash – delicious but a bit harder to stuff!

  7. Pingback: Savory Fall Favorites | Rufus' Food and Spirits Guide

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