¾cupfinely chopped mushrooms, use any mushroom you like
salt and pepper, to taste
2clovesgarlic, minced
1cupwild rice
2cupsvegetable stock, chicken stock can also be used
½cuppecans, chopped and toasted (see Gr8 Tip below)
½cupdried cranberries
2Tablespoonspure maple syrup
1teaspoonorange zest
2tablespoonsfresh thyme, chopped
Prevent your screen from going dark
Instructions
Preheat the oven to 400°F.
Brush the outside edges of the squash with the olive oil and place cut side down on a baking sheet. (I cover the baking sheet with parchment paper for an easy clean up.) Roast for 40-45 minutes until the squash is tender.
While the squash is baking, heat the butter in a medium saucepan over medium heat.
Add the onion, celery and mushrooms and season with the salt and pepper. Cook for 3 to 5 minutes just until softened.
Add the garlic and cook another minute.
Add the rice and stock and bring the mixture to a boil.
Reduce the heat to a low simmer, cover the pan, and cook for 45-55 minutes. The liquid will be absorbed when done.
Remove from the heat and stir in the pecans, cranberries, maple syrup, orange zest, and thyme.
Spoon the rice into the cavities of the squash and serve or set aside until ready to serve (See Gr8 Make Ahead Tip below.)
Notes
Gr8 Tip:
You can toast chopped nuts in the microwave, in a dry skillet on your stove-top, or toast them in the oven by simply spreading them on a baking pan and bake at 350°F until golden brown, stirring often. Generally, nuts will be toasted in 6-10 minutes. Be sure to watch them, though, the high fat content can scorch quickly.
Gr8 Make Ahead Tip:
Both the squash and rice can be made in the morning to serve later in the day. Follow the instructions above through #8. Cover the squash and rice separately and refrigerate. Before serving, bring the squash and rice to room temperature. Spoon the rice into the cavities of the squash and cover the pan with foil. Bake at 350°F for about 15 minutes just to heat through.