Baked Acorn Squash with Curried Wild Rice Stuffing

Photo: R. Bromberg
1 small acorn squash (1 lb)
2 tablespoons butter
2 shallots, minced
3 garlic cloves, minced
1 teaspoon dried sage
1 teaspoon curry powder
¼ cup dried cranberries
¼ cup walnuts, chopped
Salt and pepper to taste
2 cups cooked wild rice
  • Preheat oven to 450 degrees.
  • Place squash halves, cut side down, in an oiled heavy casserole dish, cover with lid and bake until tender when pierced with a pointed knife, about 35 minutes. Keep warm.
  • Meanwhile, heat butter over medium flame, add shallots, garlic, sage, and curry powder. Season with salt and pepper. Cook until shallots are tender.
  • Add cooked rice, cranberries and walnuts, mix well and reheat.
  • Fill squash cavities with stuffing and serve.