Wild-Rice Stuffed Acorn Squash!
2 acorn squashes,halved with seeds removed.
2 tablespoons of butter
1 shallot minced
2 garlic cloves minced
1/2 teaspoon of dried rubbed sage
coarse salt and ground pepper
6 oz of wild rice blend
1/2 cup of dried cherries
1/2 cup of pecans,chopped
Preheat oven to 450 degrees. On a rimmed baking sheet,arrange squash cut side facing down (Cover baking sheet tightly with aluminum foil.) Roast until tender,when you're able to pierce with a knife,so about 40mins.
While that's baking,in a large saucepan,heat butter over medium. Add shallot,garlic and sage,season with salt and pepper. Cook while stirring occasionally,until tender 3 to 5 mins.
Add rice and 1 3/4 cup of water,bring to a boil,cover and reduce heat to low,cook until tender,without stirring for about 25 mins.
Remove rice from heat and stir in cherries and pecans! Season the stuffing with salt and pepper. Divide evenly into halves of acorn squash and serve!!!