Fall is a great time to learn how to cook squash.  This recipe uses the Acorn squash which is one of my favorites. 

If you are not familiar with how to cook acorn squash it may keep you from trying this healthy side dish.  Have no fear, this little squash is very easy to prepare and very tasty.

How to Bake Squash  -  It helps to pierce the squash with a fork and microwave it for a couple minutes.  This helps to soften the hard outer shell a bit and make it easier to slice in half.  Take a sturdy knife and slice the squash in half.  Scoop out the seeds and pulp with a spoon scraping away any leftover pulp.  In a casserole dish, add about 1/2 cup of water just to slighty cover the bottom.  Place the squash upside down with the hard shell facing up and bake for about 45 minutes in a 375 degree oven.

Wild Rice and Acorn Squash Side Dish Recipe

1 1/2 lb. Acorn Squash - baked
1 package of Uncle Ben’s Wild Rice (original 25 minute cooking time)
1 can beef broth
1 small onion - chopped
2 cloves fresh garlic - chopped
2 tablespoons butter
1/4 cup dried cranberries

Prepare your squash using the directions above.  You can prepare this in advance so it has time to cool while the rice is cooking.  Melt the butter in a medium size pan with a good fitting lid.  Saute the onions for about a minute then add the garlic and rice and saute another minute.  Add the can of beef broth by using a measuring cup.  You will need 2-1/4 cups of liquid.  Just add additonal water to make up the full amount.  Add the seasoning packet that come with the rice and stir.  Cover and simmer for 25 minutes. 

Slice the squash like you would slice bread.  Pick up each slice and peel the skin off.  This comes off easily.  Slice the pieces into small cubes or small pieces.   Place the squash in a medium size serving bowl and add the 1/4 cup of dried cranberries.  Add the cooked rice and stir to blend. 

Serve with pork chops and green vegetable.  Enjoy!

Sue - DinnerPlanner.com