Delicata Squash And Wild Rice

Recipe Ingredients

4		Delicata squash - (abt 4 lbs) - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter - cut small pieces
1 tablespoon	15ml	Olive oil
2 oz	56g	Pancetta - chopped
1 oz	28g	Onion - chopped (small)
2 cups	320g / 11oz	Cooked brown rice
1 cup	160g / 5.6oz	Cooked wild rice
1/4 cup	59ml	Toasted pine nuts
1/4 cup	23g / 0.8oz	Dried cranberries
1 teaspoon	5ml	Minced fresh thyme
2 teaspoons	10ml	Lemon juice

Recipe Instructions

* Note: Delicata squash is an oblong golden squash with greenish stripes.

Heat the oven to 375 degrees.

Cut the squashes in half crosswise and scoop out the seeds. Trim about one-fourth inch off the bottom of each so it will stand up. Place cut-side up on a baking sheet. Season with salt and pepper to taste and dot with 1 tablespoon of the butter. Bake until very tender, about 1 hour.

Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook until browned and crisp, 5 minutes. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the brown rice, wild rice, pine nuts, dried cranberries, thyme and lemon juice. Stir to combine. Set aside.

Remove the squash from the oven and carefully scoop out the cooked squash; keep the shells intact. Chop the cooked squash and stir into the rice. Adjust the salt and pepper. Spoon the rice into the squash shells and set them on a baking sheet. Top each with a small piece of the remaining butter. Bake until the rice is heated through and the tops are slightly crisp, 30 to 40 minutes.

This recipe yields 8 servings.

Each serving: 209 calories; 173 mg. sodium; 11 mg. cholesterol; 8 grams fat; 3 grams saturated fat; 32 grams carbohydrates; 5 grams protein; 6.67 grams fiber.

Source:
The Los Angeles Times, 11-27-2002

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