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  • Delicata Squash And Wild Rice

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    Delicata Squash And Wild Rice
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x delicata squash - (abt 4 lbs) see * Note Salt to taste Freshly-grnd black pepper to taste
    • 2 Tbsp. butter cut small pcs
    • 1 Tbsp. extra virgin olive oil
    • 2 ounce pancetta minced
    • 1 sm onion minced
    • 2 c. cooked brown rice
    • 1 c. cooked wild rice
    • 1/4 c. toasted pine nuts
    • 1/4 c. dry cranberries
    • 1 tsp chopped fresh thyme
    • 2 tsp lemon juice

    Directions

    1. * Note: Delicata squash is an oblong golden brown squash with greenish stripes.
    2. Heat the oven to 375 degrees.
    3. Cut the squashes in half crosswise and scoop out the seeds. Trim about one-fourth inch off the bottom of each so it will stand up. Place cut-side up on a baking sheet. Season with salt and pepper to taste and dot with 1 Tbsp. of the butter. Bake till very tender, about 1 hour.
    4. Meanwhile, heat the oil in a large skillet over medium heat. Add in the pancetta and cook till browned and crisp, 5 min. Add in the onion and cook, stirring frequently, till softened, about 4 min. Add in the brown rice, wild rice, pine nuts, dry cranberries, thyme and lemon juice. Stir to combine. Set aside.
    5. Remove the squash from the oven and carefully scoop out the cooked squash; keep the shells intact. Chop the cooked squash and stir into the rice. Adjust the salt and pepper. Spoon the rice into the squash shells and set them on a baking sheet. Top each with a small piece of the remaining butter. Bake till the rice is heated through and the tops are slightly crisp, 30 to 40 min.
    6. This recipe yields 8 servings.

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