Wild Rice and Havarti-Stuffed Acorn Squash
September 1, 2017
Preheat oven to 450 degrees. Brush the cut sides of the squash with the melted butter and sprinkle with the brown sugar and cinnamon. Season with salt and pepper. Place in a baking dish and bake for 45 to 50 minutes, or until the flesh is fork-tender. Remove from the oven (leave the oven on) and brush the liquid from the baking dish around the flesh of the squash, coating the squash well and trying to use all the liquid.
Meanwhile, make the rice. Bring 2 cups water to a boil in a medium saucepot over high heat. Add the rice, cover, and reduce the heat to low. Simmer for 35 to 45 minutes, or until all the water has been absorbed and the rice is tender. Add the olive oil and spinach and toss to combine. Cover the pot again and allow the spinach to wilt, about 10 minutes. Remove the pot from the heat and stir in the chipotle in adobo, dill, pistachios and cranberries. Season with salt and pepper.
While the squash and rice cook, make the bread crumbs. In a medium skillet, melt the butter over medium heat. Cook until it is browned and smells nutty, about 5 minutes. Remove the skillet from the heat and whisk the butter for about 30 seconds more. Stir in the bread crumbs and pistachios.
Stuff the roasted squash halves with wild rice and top with Havarti. Return to the oven and bake for 10 to 15 minutes, or until the cheese has melted and the squash is crisp. Remove from the oven and top with bread crumbs and fresh parsley before serving.