Tuesday, December 11, 2012
wild rice and goat cheese stuffed squash
The perfect winter meal. I love love love stuffed squash. If you remember I also cooked stuffed squash for this dinner party and I still can't get enough. This recipe is just as easy and equally delicious. I even made double the rice mixture to have as a side for lunch the rest of the week. With pecans, dates and goat cheese, the rice mixture was good enough to stand alone. The original recipe called for acorn squash but we used the winter squash from our CSA and it worked perfectly. I hope you will try some variation of this before these lovely squash go out of season!
Wild Rice and Goat Cheese Stuffed Squash
Adapted from Publix Apron Meals
2 fresh winter squash, cut in half lengthwise and seeds removed
1 T butter, melted
1 1/2 cups cooked wild rice
2 onces goat cheese, crumbled
1/2 toasted pecans
1/3 cup chopped dates
1 1/2 t olive oil
salt and pepper
1. Preheat the oven to 425 and place the squash halves on a baking sheet, cut side up. Brush the squash with some of the butter and sprinkle with salt. Roast for 25-20 minutes, until squash is tender.
2. In a bowl, combine the rice, cheese, pecans, dates, olive oil, salt and pepper. Stir to combine. Place some of the mixture in the center of each cooked squash half. Turn to oven to broil and return the stuffed squash to the oven. Broil for 2-3 minutes until cheese is slightly melted.