Acorn Squash, Stuffed
3 Tbl Butter
1 cup rice (brown, long red, etc.)
1 cup Wild rice
3 Tbl olive oil
1 onion, chopped
3 celery sticks, chopped to very small pieces
3/4 cup dry Cranberries
3/4 cup roasted pecans chopped to medium pieces
2.5 cups Orange Juice
Cook separate the two types of rice in water (2 cups water for each cup of rice). Regular rice will cook in about 20-25 minutes, Wild rice will cook in about 35-40 minutes.
Combine the two types of rice.
Sauté the onion and celery in the olive oil till golden. Add to rice.
Add dry cranberries and pecan to rice.
Cut acorn to half horizontally. Clean from seeds and brush with butter or olive oil.
sprinkle salt and pepper
stuff each half acorn with the rice mixture.
pour 2 cups orange juice to a baking dish. place acorns in the juice, cover with aluminum foil and bake in 350 degrees for about 20 minutes.
pour 2 tbl of the juice over the acorns and continue to bake uncover for additional 15-20 minutes. (till acorn is soft).