Recipe: Stuffed Acorn Squash

This was a side dish for a Sunday open house.  I had originally intended to do a different stuffed acorn squash, one from either Martha Stewart Living or Everyday Food.  That's not what happened.  For a variety of reasons (I'll blame the Fearless Fetus) I never got around to making that dish.  This left me with two acorn squashes on a day when I had a real need to put more veggies on the table.  I was originally going to include some cheese in this, but I remembered that one of our guests has a dairy allergy and skipped it instead.  I deliberately made this with a very mild flavor - all of the spice in it comes from the Lemony Vegetable Broth!  The currants wound up in here because I had them on hand and like them better than raisins.  The walnuts brought this dish together with another dish I'd made that day, the Savory Pear Pockets.

The biggest compliment a cook can receive comes when she produces a dish that brings pleasure to someone who had previously disliked one of the ingredients.  One of my guests was very set against squash, for reasons that mirror my own prior dislike of squash.  She's still not a huge fan of squash - neither am I for that matter - but she really enjoyed this particular dish.  That still feels good, even weeks later! 

Stuffed Acorn Squash (serves 8; approx. $0.85/serving)

2 acorn squash, halved and with the seeds removed

1 1/2 cups good-quality basmati rice

4 cups (approx.) Lemony Vegetable Broth

1/4 cup walnuts, chopped

1/4 cup currants

1 tablespoon olive oil

Equipment:

• Baking sheet or roasting pan
• Saucepan with a lid
• Bowl
• Another small saucepan

1. In the small saucepan, bring the broth to a boil.
2. Heat the oil in the saucepan that has a lid.
3. Saute the rice until all of the grains are coated with the oil.
4. Pour the broth over the rice so that it covers the rice by at least an inch.  (That's why the measurement is approximate.)  Bring to a boil, cover, reduce heat and simmer 5 minutes.
5. Remove from heat.  Let stand, covered, at least half an hour before proceeding.  Meanwhile, preheat your oven to 425. 
6. Combine the rice with the currants and walnuts in the bowl. 
7. Stuff each squash half with the rice mixture.  Roast at 425 half an hour, or until the squash itself is tender enough to eat. 
8. Halve each half.  Serve.