Thank you to our friends at Belfast Community Co-op in Belfast, Maine for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
- 2 acorn squash
- ¾ cup wild rice blend
- 2 oz maple syrup
- 2 oz Earth Balance Buttery Stick
- ¾ oz olive oil
- ¼ oz apple cider vinegar
- ¾ tsp maple syrup
- 1 cup dried cranberries
- ½ cup pecan halves
- 1 stalk celery
- 2 scallions
- Cut the squash in half and remove the seeds. Melt the Earth Balance with maple syrup in a small saucepan. Place squash halves on a parchment lined sheet pan and brush with Earth Balance and maple mixture.
- Bake in convection oven at 350° until squash is very soft and edges are browning. A knife will easily pierce the flesh. Remove from oven, brush again with Earth Balance and maple mixture and cool.
- Toast pecans on an unlined half sheet pan 4-5 minutes.
- Steam the rice with 3 cups of water until all the water is absorbed and rice grains are cooked through with some tooth left. Put cranberries on top and cool rice.
- Whisk together EVOO and cider vinegar and pour over rice and cranberries. Drizzle over maple syrup. Cut celery to a fine dice. Slice scallions into very thin rings. Add pecans and mix it all together.
- Using an appropriately sized scoop to the size of the squash, usually the 3 ¼ oz scoop, fill the squash cavities with rice mixture. Arrange on a platter.