Acorn Squash Stuffed With Wild Rice, Cranberries, Walnuts, And Hickory Baked Tofu Recipe
Ingredients
| 4 acorn or dumpling squash | ||
| 1/4 teaspoon salt, plus extra to taste | ||
| Ground pepper | 1 To taste | |
| Freshly ground nutmeg | ||
| Unsalted butter | 4 Tablespoon | |
| Wild rice | 1 1/2 Cup (16 tbs) | |
| Vegetable broth | 1 3/4 Cup (16 tbs), canned | |
| Olive oil | 3 Tablespoon | |
| Yellow onion | 1 Large, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Celery ribs | 2 Large, finely chopped | |
| Carrot | 1 Large, peeled, finely chopped | |
| Sage | 1 Tablespoon, minced | |
| Thyme leaves | 1 Tablespoon | |
| Minced parsley | 1/2 Cup (16 tbs) | |
| Tofu package | 1 | |
| Walnuts | 3/4 Cup (16 tbs), chopped | |
| Dried cranberries | 3/4 Cup (16 tbs), sweetened | |
Directions
Preheat the oven to 350°F.
Cut each squash in half crosswise.
Scoop out and discard the seeds and strings.
If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut-side up.
Sprinkle each half with a little salt, pepper, and nutmeg to taste.
Using 2 tablespoons of the butter, dot each half with some butter.
Cover the pan with foil and bake the squash just until moist and tender, about 45 minutes.
Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 cups of water in a medium saucepan.
Bring to a boil over medium-high heat.
Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.
In a 10-inch saute pan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes.
Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 5 minutes longer.
Add the sage, thyme, and parsley and saute 1 more, minute.
Remove from the heat.
In a large bowl, combine the cooked rice, sauteed vegetables, tofu, walnuts, and cranberries.
Taste and add more salt and pepper, if desired.
Mound the rice mixture into the squash halves, dividing it evenly.
Cut the remaining 2 tablespoons of butter into small pieces.
Dot each stuffed squash with butter.
Cover with foil.
Bake at 350°F until heated through, about 20 minutes.
Cut each squash in half crosswise.
Scoop out and discard the seeds and strings.
If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut-side up.
Sprinkle each half with a little salt, pepper, and nutmeg to taste.
Using 2 tablespoons of the butter, dot each half with some butter.
Cover the pan with foil and bake the squash just until moist and tender, about 45 minutes.
Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 cups of water in a medium saucepan.
Bring to a boil over medium-high heat.
Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.
In a 10-inch saute pan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes.
Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 5 minutes longer.
Add the sage, thyme, and parsley and saute 1 more, minute.
Remove from the heat.
In a large bowl, combine the cooked rice, sauteed vegetables, tofu, walnuts, and cranberries.
Taste and add more salt and pepper, if desired.
Mound the rice mixture into the squash halves, dividing it evenly.
Cut the remaining 2 tablespoons of butter into small pieces.
Dot each stuffed squash with butter.
Cover with foil.
Bake at 350°F until heated through, about 20 minutes.
Chef
