Recipe: Twice-Baked Harvest Squash (acorn squash with wild rice, cranberry, and hazelnut stuffing)

TWICE-BAKED HARVEST SQUASH

3 1/2 cups water
1 cup wild rice blend (like Uncle Ben's)
3 (10 12-oz each) orange acorn squash, cut into halves and seeded
1/4 cup (1/2 stick) butter
2 cups finely chopped onions
2 tsp crumbled dried sage leaves
2 tbsp fresh lemon juice
1/2 cup plus 3 tbsp dried cranberries, divided use
1/2 cup plus 3 tbsp hazelnuts, roasted and coarsely chopped, divided use
1/4 cup fresh parsley, minced
1 tbsp brown sugar
Salt and pepper to taste

Bring the water and wild rice to a boil in a large heavy saucepan; reduce the heat. Simmer, covered, for one hour or until the rice is tender; drain. Remove the rice to a large bowl.

Arrange the squash halves cut side down on an oiled baking sheet.*

Bake at 375 degrees F for 40 minutes or until tender. Remove squash from oven.

Reduce the oven temperature to 350 degrees F.

Let squash stand until cool. Scoop out the squash pulp carefully, leaving a 1/4-inch shell. Place the pulp in a small bowl. Reserve shells.

Heat the butter in a large nonstick skillet over medium heat. Saute the onions in the butter for 15 minutes or until very tender.

Stir in the sage. Saute for two minutes.

Add the wild rice, squash pulp and lemon juice, mixing well and breaking up the squash pulp into smaller pieces. Stir in 1/2 cup dried cranberries, 1/2 cup hazelnuts, parsley and brown sugar. Season with salt and pepper. Mound the rice mixture evenly in the reserved shells.**

WHEN READY TO BAKE:
Arrange the shells in a roasting pan. Bake in 350 degree F oven for 25 minutes or until heated through.

Remove the stuffed shells to a serving platter. Sprinkle with the remaining 3 tablespoons cranberries and the remaining 3 tablespoons hazelnuts.

*If time is of the essence, pierce the squash with a fork and microwave for about 10 minutes or until tender.

**You may prepare up to this point 6 hours in advance and store, covered, in the refrigerator.

Servings: 6
Source: Colorado Colore: A Palate of Tastes by the Junior League of Denver