Ingredients Jump to Instructions ↓

  1. 2 Acorn squash,

  2. 1-1/2 lb ea pounds Small Brussels sprouts

  3. 2 teaspoons Olive oil

  4. 1 cup Diced onion

  5. 1 teaspoon Fennel seeds

  6. 1 teaspoon Dried marjoram

  7. cup Minced fresh sage

  8. cup Fresh orange juice

  9. 2 teaspoons Fresh lemon juice

  10. teaspoon Freshly grated pepper

  11. 2 cups Cooked wild rice

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees (F).

  2. Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake until tender, about 45 minutes.

  3. Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside.

  4. Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and saute for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through.

  5. Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately.

  6. I often microwave the acorn squash by placing in a shallow glass pan with about ½-inch of water, covering with saran wrap and nuking for about 10 minutes or until tender.

  7. from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5 Submitted By MICHELLE HOWE On 07-30-95


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