- 2 medium acorn squash, halved and seeded
- 2 medium leeks, trimmed and cut into ½-inch dice
- 2 celery stalks, cut into ½-inch dice
- ½ teaspoon dried sage
- 1 teaspoon poultry seasoning
- ¾ cup wild rice blend
- 1½ cup vegetable broth
- Salt and black pepper to taste
You can add dried fruit or toasted nuts to this recipe, but I like it as it is prepared below.
- Preheat the oven to 350°F.
- Place the squash halves, cut side down, on a baking sheet. Place the baking sheet in the preheated oven and pour ½ inch of water in the pan. Bake for 25 minutes. Remove from the oven and drain any remaining water from the pan. Turn the squash cut side up and set aside while you prepare the rice.
- While the squash is baking, heat a 2-quart stockpot over a medium flame. Add the leeks and celery and sauté for 7 to 8 minutes or until the vegetables are tender. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the sage, poultry seasoning, rice, and vegetable broth. Cover the pot and bring it to a boil. Reduce to a simmer and cook for 45 minutes, until the rice is tender. Season with salt and pepper.
- Stuff each squash half with some of the rice. Return the squash to the oven, cover with foil, and bake another 20 minutes.