Roasted Acorn Squash with Swiss Chard and Wild Rice
Miz Helen's Kitchen
Ingredients
For The Squash
2 medium Acorn Squash
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon brown sugar
1 teaspoon salt
1 teaspoon pepper
2 teaspoons butter
For The Stuffing
2 slices bacon, chopped
1 medium yellow onion, chopped
3 cups wild rice, cooked
1/2 cup dried cranberries
1/2 cup pine nuts
1/4 cup Balsamic Vinegar
1 cup water
Directions
Wash the outside of the squash and cut the top off.
Clean the seeds from the inside of the squash.
Mix the cinnamon, nutmeg, brown sugar, salt and pepper together.
Put 1 teaspoon butter in the bottom of each of the cleaned squash.
Next sprinkle some of the season mix on the inside of the squash.
Put the squash in a small baking dish then pour 1 cup water around the edge of the squash.
Roast un-covered at 375 degrees for 45 minutes.
While the squash is roasting, prepare the stuffing.
Wash the Swiss Chard and Cut in ribbons including the stems.
Cook the Wild Rice according to package directions.
In a large skillet brown the bacon pieces then remove the crisp pieces to drain.
In the skillet saute the onion in the rendered bacon fat until the onion is clear.
Add the Swiss Chard to the hot skillet and saute with the onion until the greens are just wilted, don't over cook.
Add the cooked Wild Rice and mix well stirring constantly.
Add the remainder of the season mixture to the stuffing mix and mix well.
Add the balsamic vinegar and mix well.
Set the stuffing aside to rest until the squash are out of the oven.
Take the squash out of the oven and let set for 5 minutes before stuffing.
Add the cranberries and pine nuts to the stuffing and mix well.
Stuff the squash with the stuffing mix.
Garnish with extra pine nuts and the bacon pieces.
Serve hot and enjoy!
Recipe Tip:
Serve the remainder of the stuffing on the side, it is delicious all by itself.