Wild-Rice Stuffed Squash

1. 1

   1. Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash, cut side down; cover sheet tightly with aluminum foil. Roast 40 minutes, or until tender when pierced with the tip of a paring knife.

2. 2

   2. In a large saucepan over medium heat, melt butter; add shallot, garlic, and sage, and season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

3. 3

   3. Remove rice from heat, and stir in cranberries and pecans. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

No additional tips available.