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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 saut� 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)