Acorn Squash and Wild Rice recipe
Ingredients:
2 acorn squashes (1 ½ lb each).
½ lb of small Brussels sprouts.
2 teaspoons of olive oil.
1 cup of diced onion.
1 teaspoon of fennel seeds.
1 teaspoon of dried marjoram.
¼ cup of fresh sage, minced.
¼ cup of freshly squeezed orange juice.
2 teaspoons of freshly squeezed lemon juice.
Pinch of freshly ground black pepper.
2 cups of wild rice, cooked.
Preparation Instructions:
Preheat your oven to 350°F (175°C).
Cut each squash in half; then remove the seeds and pulp.
In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake for 45 minutes or until tender.
Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside.
In a large skillet, heat the olive oil over low heat. Add the onion and sauté for 10 minutes, stirring frequently. Stir in the fennel seeds, dried marjoram, miced sage, fruit juices and black pepper; then simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through.
Spoon the wild rice and Brussels sprout mixture into the squash cavities.
Serve immediately.