The vegetarian main that people who eat turkey also take. Roasted squash halves filled with wild rice, mushrooms, cranberries and pecans.
Photo: Jennifer from Vancouver, CC BY 2.0
Cook the wild rice filling up to 2 days ahead. Roast and fill the squash Thursday, or fill Wednesday and reheat 20 minutes.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Simmer the wild rice in the stock, covered, 40 to 45 minutes, until the grains split and are tender. Drain any extra liquid.
In a wide pan, cook the onion and celery in 2 tbsp oil over medium heat 8 minutes until soft. Add the mushrooms and cook until browned and dry, 8 minutes more. Stir in the sage, rice, cranberries, pecans, salt and half the Parmesan.
Heat the oven to 400°F. Halve the squash through the stem and scoop out the seeds. Brush the cut sides with oil, season, and roast cut-side down on a sheet pan 25 minutes, until a knife slips in easily.
Turn the squash over, pile in the filling, top with the rest of the Parmesan and bake 20 to 25 minutes more, until hot and golden on top.
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