Recipe: Acorn Squash Stuffed with Apple-Almond-Cherry Basmati Pilaf

ACORN SQUASH STUFFED WITH APPLE-ALMOND-CHERRY BASMATI PILAF

1 cup uncooked brown basmati rice
1 1/2 cups water
2 acorn squash (about 2 pounds each), halved, seeded
1/2 tablespoon olive oil
1 teaspoon butter
1/2 medium red or yellow onion, minced
1/3 cup chopped almonds
1/4 teaspoon minced garlic
1/4 teaspoon salt
1 apple, unpeeled, cored, chopped
1/4 cup dried cherries, halved

Combine the rice and water in a medium-size saucepan. Heat to a boil; cover. Reduce heat to simmer. Cook 40 minutes until tender.

Meanwhile, heat oven to 400 degrees F.

Place the squash, cut side down, on a greased, foil-line baking pan. Roast 35 to 40 minutes until you can easily insert a fork from the skin side.

Meanwhile, heat olive oil in a small skillet over medium heat. Add butter; swirl until it melts. Add onions; cook, stirring often, 10 minutes until the onions become golden.

Add the almonds; cook, stirring often, 5 to 8 minutes until the almonds give off aroma.

Stir in the garlic and salt. Cook 5 minutes. Remove pan from heat.

Add the onion mixture to the rice in the saucepan; toss to combine. Add the apples and cherries; mix well.

Turn the squash halves over. Remove squash from the oven when done. Reduce oven heat to 300 degrees F.

Divide the rice mixture among the squash cavities, packing down the filling and mounding the top. (Leftover filling can be used as a side-dish-refill component of the meal.) Cover the squash loosely with foil; return to oven.

Bake to heat through, 10 minutes.

Makes 4 servings
Adapted from source: Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen by Mollie Katzen