Bite Of Minnesota: Wild Rice & Pear-Stuffed Squash
As soon as I see winter squash at the market, I start to stock up. While winter squash usually makes an appearance at the dinner table when the weather is cooler, I still cannot help but pack a few varieties in my market bag as soon as possible.
Most hard skinned varieties like butternut and acorn squash can keep for quite some time, but I have noticed that the more tender delicata squash should be eaten sooner rather than later to avoid rotting. I talked a little bit about delicata last December and made some easy squash rings in the oven. This time I wanted to go a bit further by adding a wild rice-pear combination to make not only a delicious meal, but a good looking one too.
Wild Rice & Pear Stuffed Squash Rings
(serves 4)
2/3 cup wild rice (uncooked)
3 cups water
2 medium-sized delicata squash
2 tsp olive oil
1 tbsp fresh herbs (thyme, rosemary, oregano), chopped
Salt and pepper
2 tbsp unsalted butter
1/2 cup red onion, diced
2 firm, but ripe pears, cut into small chunks
1 tbsp brandy
¼ cup dried cranberries
1/3 cup coarsely chopped salted pistachios
Fresh herbs, for garnish
Rinse wild rice thoroughly in a mesh strainer (do not skip this step) and put into a saucepan with 3 cups of water. Bring to a boil, stir, reduce heat to low, cover and cook for 45 minutes or until rice is fluffy.
Meanwhile, wash and dry the squash before cutting it into 1-inch rings. Using a paring knife, cut a circle in the middle of each ring and discard seeds and stringy flesh.
Preheat an oven to 425° and place squash rings on a baking sheet. Brush both sides with olive oil and sprinkle with chopped herbs, salt and pepper. Bake 15 to 20 minutes or until squash is tender and edges are slightly browned.
While the rice and squash cook, melt 1 tablespoon of butter in a medium skillet over medium heat. Add red onion and sauté until tender, but not browned, about 7 minutes. Transfer to a serving bowl and keep warm.
Add remaining butter to skillet and raise heat to medium-high and add pears. Sauté, stirring for 2-3 minutes, then stir in brandy and cook until evaporated. Add to onion.
When rice is cooked, drain off all excess liquid. Transfer to bowl with onions and pears and add pistachios and cranberries. Season with salt and pepper and mix well.
Arrange squash rings on a serving platter and mound rice mixture in the center of each ring. Garnish with additional fresh herbs and pistachios, if desired.
Crystal Grobe writes the Bite of Minnesota blog as well as Cafe Cyan.
