Prep Time: 20 minutes
Serves: 6

Sides Dishes

Roasted Squash

with Ruby Red Rice and Toasted Pecans

3 acorn squash, halved crosswise, seeded
4 tbsp olive oil
1 large yellow onion, finely chopped
2 cloves garlic, peeled and finely minced
2 tbsp fresh thyme leaves
1 tsp kosher salt
1/2 cup white wine
3 cups low-sodium chicken broth
1 cup Alter Eco Ruby Red Rice, uncooked
1 cup Balderson Double Smoked Cheddar
1 cup pecans, toasted and chopped
1/2 cup fresh Italian parsley, chopped
1/4 cup fresh sage leaves, minced
salt and freshly ground pepper

Preheat oven to 450°F. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1-2 tablespoons olive oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.

Meanwhile, in a large saucepan, heat remaining oil over medium heat. Add onion, garlic, salt and thyme. Stir in wine, and then add broth. Bring to a boil. Stir in the wild rice reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Add pecans, parsley, and sage. Remove from heat.

Preheat oven to 350°F. Rub a large casserole dish with a little olive oil. Remove squash from oven and heat broiler. Carefully scoop out flesh from each squash half and stir into rice mixture; season with salt and pepper. Divide the rice/squash mixture among squash halves. Sprinkle with shredded cheese. Bake until golden brown, 25-30 minutes.