The sweetness of the apple here complements the delicate flavours of squash, celery and thyme.
- 1/4 cup (60 mL) wild rice, rinsed*
- 2 small acorn squash, halved and cored
- 1 tbsp (15 mL) plus 2 tsp (10 mL) canola oil
- 1/2 cup (125 mL) finely chopped onion
- 2 garlic cloves, finely chopped
- 2 celery stalks, diced
- 1 large red apple, unpeeled and diced
- 1 tbsp (15 mL) fresh thyme
- In glass or metal bowl, cover wild rice with 1 cup (500 mL) boiling water. Let sit covered for 1 hour until kernels pop, and then drain water.
- Preheat oven to 400⁰F (200⁰C).
- Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
- Place squash, flat side down, on parchment-lined baking sheet. Bake for 30 minutes or until squash is tender.
- Five minutes before squash finish cooking, prepare stuffing. In nonstick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook for 2 minutes. Add rice and thyme; mix well.
- Remove squash from oven and stuff with wild rice blend. Serve.
*For convenience, use leftover rice or canned wild rice and omit the 1st step.
Have left overs for lunch the next day!