Baked Acorn Squash with Curried Wild Rice Stuffing

Photo: R. Bromberg

Ingredients

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

Preparation

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.