Dear Lanie J-

Hi Lanie J.

Someone once showed me how to make baked squash with wild rice and dried cranberries but I was mildly inebriated at the time and can't remember the recipe. Do you have any good baked squash recipes?

-Lynn



Dear Lynn-


Thanks for the email.  You have the major ingredients down: squash, wild rice, dried cranberries, inebriation, so you're doing better than you thought.


Stay easy,
Lanie J

OK, let's do this:

Stuffed Squash with Wild Rice Pilaf
makes 4
hands on time 20 min, total time 1hr


1/3 c olive oil
1/2 t cinnamon
1/4 t cayenne
1 T dried thyme
2 t dried sage
2 delicata squashes, sliced lengthwise and seeded


 -------------------
1/3 c wild rice
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1/2 onion, diced
head of Swiss Chard, stems removed
handful sliced almonds
handful dried cranberries
salt, to taste

Preheat oven to 425ºF.  Bring 2/3 c of water to a boil.

Combine oil and spices and rub a little on the flesh of each of the squash halves.  Place the squash on a baking sheet lined with parchment paper and bake until fork tender (bout 30 min).  When they're cool enough to handle, cut in half crosswise.

Once the water is boiling, add rice, cover and reduce to a simmer.  Cook until rice is done (about 20 min).

Meanwhile, heat a large saucepan and add the remaining spiced oil.  cook the onion for about 3 minutes, then add the chard and cook until it's wilted.

Combine cooked rice, chard, almonds and cranberries.  Add salt and adjust seasoning if necessary.  Spoon the rice mixture into the  squash quarters.