As you can tell from the above photo, that is not a pumpkin. I set out to stuff a pumpkin, but they were nowhere to be found. It turns out that my local grocery store only sells pumpkins until Halloween. I was truly shocked. So, I bought a pretty acorn squash instead.
As I only feed two people in my household, with my daughters grown and gone, I decided it wasn’t such a terrible idea to just stuff an acorn squash. That way, we each got a nice serving of baked acorn squash stuffed with brilliant saffron rice studded with pistachios and cranberries for a more festive feel.
I baked the acorn squash separately, and made the rice separately, but warmed everything in the oven before serving. If you enjoy this kind of flavor profile, complete with the sweetness from the dried cranberries, I encourage you to follow this recipe, or create one similar. There are many different variations possible. Use what you have on hand and what you like.
Saffron Rice-Stuffed Acorn Squash
1 acorn squash, or larger squash
1 – 0.5 ounce package dried chanterelles
1 tablespoon olive oil
1 tablespoon butter
1 medium-sized onion, finely chopped
1 1/2 cups saffron rice*
1/2 teaspoon dried thyme, optional
Broth, see recipe
Slice off the top of the acorn squash, making a “lid.” Scoop out the seeds using a spoon. Wrap the squash completely in foil, including the lid, and bake the squash in a 350 degree oven for 1 hour. Set aside.
Place the dried mushrooms in a small bowl, and cover them with a generous amount of hot water. Set aside.
Place the butter and oil in a Dutch oven over medium heat.
Add the onion and sauté them for about 5 minutes.
Stir in the rice and thyme, if using, and stir it around for about 1 minute.
Meanwhile, drain the mushrooms in a sieve over a bowl. Pour the liquid into a measuring cup. Add chicken broth to make the total amount of broth/mushroom liquid equal 3 cups.
Add the liquid to the rice. Bring the rice to a boil, then cover with a lid, reduce the heat to low, and let the rice cook for 30 minutes. All of the liquid should be absorbed.
If necessary, remove the woodier stems from the chanterelles, then chop them up.
Add the mushrooms to the rice and fold them in gently.
When the acorn squash is cool enough to handle, scoop out a little bit of the squash to create a little more space for the rice stuffing.
Spoon the rice into the acorn squash. Sprinkle with the cranberries and pistachios.
Alternatively, add the cranberries and pistachios to the rice stuffing and stir to combine. I happen to feed someone who isn’t enamored by the combination of sweet and savory, and so I went the sprinkling route. It just depends how much of the accessory ingredients you wish to taste.
* I used saffron rice from Marx Foods. It was part of a nine jar rice sampler that I purchased over a year ago, and I’m still playing with. I wouldn’t have purposely chosen saffron rice, since I own saffron, but I must admit this does come in handy, and holds the beautiful yellow color well. It also tastes good!
Think about all the variations you can create mixing up the ingredients. You can use many different rices, even including wild rice if you love it. And include some lentils as well. And then there’s celery, leeks, and carrots, if you like. Pine nuts or pecans would be just as delicious, and if you don’t like the fruit addition, you can omit them. Curried rice stuffing would be fabulous as well – you just want the stuffed squash to go with the protein you’re serving it with. So many possibilities!
note: This recipe makes about 6 cups of stuffing, so if you did happen to have a good sized pumpkin it would be perfect. I am going to use the excess rice as a side dish, because it’s delicious on its own.