Image By Boston Organics
6 cups water
2 cups wild rice
2 medium-sized acorn squashes
2 Tablespoons butter
1 large leek
3 medium-sized apples
4-6 leaves fresh sage
5 oz. fresh chevre cheese
Salt and pepper
Prepare rice according to package instructions.While rice is cooking, preheat the oven to 350 degrees. Cut squash in half and scrape out seeds. Place in a lightly oiled tray, cut side down, and roast until you can easily pierce the skin with a knife (about 30-40 minutes).When squash is done, remove from oven and scoop out about half of the pulp, leaving enough to keep the shell sturdy. Reserve pulp in a bowl.In a large saute pan, heat the butter. Thinly slice the leek and apples and chop the sage finely. Add the leek to the hot pan and cook until it becomes translucent (5-10 minutes). Add apples and saute gently over medium heat. Add sage, squash pulp, salt and pepper. If mixture becomes dry, you can add a little water or apple cider. After about 10-15 minutes, turn off heat and mix together with rice.
Spoon mixture into squash shells and dot with chevre. Return to oven and bake another 15 minutes until filling is hot and goat cheese has started to brown on top. Garnish with parsley and serve hot.
Tested and Approved by Boston Organics (Brittany Roberts)
·
This recipe was most recently featured in
Boston Organics Newsletter No. 41 of 2014.