with Ruby Red Rice and Toasted Pecans
|3||acorn squash, halved crosswise, seeded|
|1||large||yellow onion, finely chopped|
|2||cloves||garlic, peeled and finely minced|
|2||tbsp||fresh thyme leaves|
|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.