Acorn squash is a type of winter squash that was named for its acorn-like shape. Acorn squash come in a variety of colors including: yellow, dark green, tan, and orange.
How to Select
Select acorn squash that are dull and heavy for their size. Avoid squash with soft spots or cracks.
How to Store
Store acorn squash in a cool, dry area away from extreme temperatures and sunlight. Acorn squash can stay fresh for up to 3 months.
Fat free, saturated fat free, cholesterol free, sodium free and a good source of vitamin C.
7 Cup water
7 Cup wild rice (about 12 ounces)
3 small squash (each about 10 to 12 ounces), cut in half, seeded
2 Cup Water
2 Cup finely chopped onions
2 tsp crumbled dried sage leaves
2 Tbls fresh lemon juice
1/2 Cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
1/2 Cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
1/4 Cup chopped fresh parsley
Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
Add 2 cups water to large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoon hazelnuts.