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ACORN: Acorn Squash & Wild Rice

Source of Recipe

Aunt Saunny


List of Ingredients

3-pounds acorn squash
1/2-pound small brussel sprouts
2-teaspoons olive oil
1-cup onion, diced
1-teaspoon fennel seeds
1-teaspoon dried marjoram
1/4-cup fresh sage, minced
1/4-cup fresh orange juice
2-teaspoons fresh lemon juice
1/8-teaspoon freshly grated pepper
2-cups cooked wild rice



Recipe

Preheat the oven to 350 degrees (Fahr).

Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash,cut side down, with about 1 inch of water. Bake until tender, about 45 minutes. Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the brussel sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside. Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and sauté for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice,lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the brussel sprouts and heat through. Spoon the wild rice and brussel sprout mixture into the squash cavities.
Serve immediately.

(Serves 4)