Ingredients
Scale
- 2 small buttercup or acorn squashes
- 100 g or ½ c rice mix (I used black, brown, wild and red rice blend)
- 30 ml or 2 tbsp olive oil
- 100 g yellow onion, finely diced (1 small onion)
- 75 g celery, diced (1 large stalk)
- 3 g or 1 tsp minced garlic
- 30 g fresh sage (1 small bunch)
- Kosher salt and black pepper
- 125 ml or ½ c white wine
- 100 g or 1 c dried cranberries
- 100 g or ¾ c chopped pecans
- 100 g or ¾ c vacuum-packed chestnuts, chopped
Instructions
- Arrange a rack in the centre of the oven; preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Scrub the squashes clean. Carefully cut it in half widthwise (across the equator); remove and discard the seeds. Rub the skin of the squash with a little oil, salt and pepper. Place cut side down on the prepared baking sheet and roast until tender but not collapsing. (45-60 minutes).
- In a medium pot over high heat, bring 2 c of water to a boil. Add the rice and simmer until tender, but still firm (25-30 minutes). Drain.
- In a large skillet, warm the olive oil over medium heat. Sauté the onion until it’s translucent (3–5 minutes). Add the garlic, celery and sage; continue to sauté until soft and fragrant (2-3 minutes). Season with kosher salt and freshly ground black pepper.
- Add the white wine, rice, cranberries, pecans and chestnuts. Sauté until the cranberries are softened and the wine has largely evaporated (10 minutes). Adjust the seasonings
- Place the squash bottoms in two separate shallow bowls or one medium platter; divide the rice mixture between them. Serve with the squash tops angled to the side of each squash bottom.
Notes
Serves two with abundant leftovers.
Adapted from Jamie Oliver’s Christmas Cookbook.