Recipe: Acorn Squash Stuffed with Wild Rice, Walnuts, and Hickory-Baked Tofu

ACORN SQUASH STUFFED WITH WILD RICE,
WALNUTS, AND HICKORY-BAKED TOFU

4 medium acorn squash* (about 1 1/4 pounds each), cut in half
1/4 teaspoon salt, plus additional to taste
Freshly ground pepper
Freshly ground nutmeg
4 tablespoons butter (divided)
1 1/2 cups uncooked wild rice blend or wild rice
1 3/4 cups vegetable or chicken broth
2 cups water
3 tablespoons olive oil
1 large yellow onion (about 12 ounces)
2 large cloves garlic, minced
2 large ribs celery, minced
1 large carrot, finely chopped
1 to 2 tablespoons chopped fresh sage leaves
1 to 2 tablespoons fresh thyme leaves
1/2 cup minced fresh parsley
1 (8 ounce) package hickory-baked tofu, cut into 1/4-inch dice
3/4 cup chopped walnuts or pecans, toasted (see note)
3/4 cup sweetened dried cranberries

Preheat oven to 350 degrees F.

Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so the squash will sit level, and place cut side up on a rimmed baking sheet. If the squash is too hard to trim the top and bottom, do it after the squash is cooked.

Sprinkle each half with a little salt, pepper and nutmeg to taste. Cut 2 tablespoons of butter into 8 pieces and dot each squash half. Cover the pan with foil and bake until squash is just moist and tender, about 45 minutes.

Meanwhile, combine the rice, broth, 1/4 teaspoon salt and the 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes. Drain rice if there is still a lot of liquid in the pan.

In a 10-inch saute pan, heat the olive oil over medium heat. Swirl to coat the pan and saute the onion, garlic, celery and carrot until slightly softened, about 3 minutes.

Cover the pan, adjust the heat to medium-low and cook the vegetables until crisp-tender, 5 minutes longer.

Add the sage, thyme and parsley and saute 1 more minute. Remove from the heat.

In a large bowl, combine the cooked rice, sauteed vegetables, tofu, nuts and cranberries. Taste and add more salt and pepper, and other seasonings, if needed. Mound the rice evenly into each squash half. Cut remaining 2 tablespoons butter into 8 pieces and dot squash halves.

Cover the pan with foil and bake until rice mixture is heated through, about 20 minutes.

TO MAKE AHEAD:
Make the entire dish ahead, wrap each stuffed squash in foil and refrigerate up to 3 days. Reheat uncovered in the microwave for about 5 minutes, or bake uncovered at 350 degrees F for about 20 minutes.

If you have stuffing left over, heat and serve as a side dish or use it in stuffed bell peppers.

TO TOAST NUTS:
Heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

OPTIONAL SEASONING:
If you like a curried or cumin flavor, season the rice to taste with curry powder or ground cumin, and add only 1 tablespoon of sage and 1 tablespoon of thyme.

*You can also stuff your favorite squash, such as delicata, sweet dumpling or buttercup.

Makes 8 servings
Adapted from source: The Thanksgiving Table by Diane Morgan