Cooking With Chef Hermann: Wild Rice, Pecan and Cranberry Stuffed Acorn Squash

Wild Rice, Pecan and Cranberry Stuffed Acorn Squash

Ingredients:

• 2 Acorn Squash cut in half
• 2 TB Olive oil

Directions:

Oven at 375F.  Brush Acorn squash with olive oil and bake until you can just barely insert a knife. Remove from oven and set aside.

Filling mix together:

• 1 C cooked wild rice
• 1 C cooked basmati rice
• ½ C Toasted Pecans chopped
• ½ C Dried Cranberries
• 1 tsp coriander
• 1 TB parsley
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Dry mustard
• Dash Tabasco sauce
• ½ C Gruyere cheese, shredded (plus extra for topping)

Directions:

Stuff Acorns with the rice stuffing and sprinkle with shredded Gruyere cheese.  Bake for 15 to 20 minutes until warmed through and cheese has melted.