Winter Squash with Rice, Cranberries, and PecansKarin Lazarus | Delicious Living
- Serves: 8 people
- Calories per serving: 336
Turkey fatigue? A little goat cheese bumps up the protein and flavor in this surprisingly easy vegetarian entrée. Make sure you don’t overcook the rice; it should be tender but still slightly chewy. Steps 1–4 may be done one day ahead; cover and chill. Let squash stand at room temperature 1 hour before continuing.
Gluten Free, Veggie.
- In a medium saucepan, combine rice with 1 cup broth and 1 cup water. Bring to a boil, stir, reduce heat, cover, and simmer for 35 minutes, until just al dente. Remove from heat.
- Preheat oven to 425°. Cut off top ½ inch of squash; reserve tops. Trim bottoms if necessary to sit level. Scoop out seeds and strings. Brush insides with olive oil. Sprinkle with coarse salt and ground pepper. Place squash, cut side down, on a baking sheet. Roast until barely tender, about 20 minutes for small squash, 25 minutes for medium squash.
- Meanwhile, place 1 tablespoon oil in a large sauté pan over medium heat. Add leeks and cook until tender but not brown, 5–7 minutes. Add sage and thyme, season with salt and pepper, and stir to coat. Add 3 cups cooked rice (save remainder for another use) and remaining ½ cup broth; simmer until heated through and liquid is absorbed, 4–5 minutes. Remove from heat; stir in cranberries, pecans, and goat cheese. Taste, and adjust seasoning.
- Spoon rice mixture into each squash and drizzle remaining oil over top. Replace squash tops. Arrange squash in a roasting pan.
- Reduce oven temperature to 375°. Bake squash for 20 minutes; then remove tops and continue to bake until heated through, about 10 minutes more. Remove from oven and let stand 5 minutes. Replace tops and transfer squash to a serving platter.
PER SERVING (1 small or ½ medium squash): 336 cal, 16g fat (9g mono, 4g poly, 3g sat), 4mg chol, 8g protein, 47g carb, 5g fiber, 69mg sodium