I love squash! When roasted it becomes tender and sweet and perfect for stuffing. Acorn squash in particular is just the right size to cut in half and make into personal sized meals perfect for a holiday or any day.
FOR THE STUFFING:
3 tablespoons olive oil
2 cloves of garlic, sliced
1/2 red onion, sliced thinly
1 fennel bulb, sliced thinly
1 leek, sliced thinly
1 stalk celery, sliced thinly
2 teaspoons kosher salt
1/2 teaspoon fresh cracked pepper
2 teaspoons dried Italian seasoning
1 cup dried tart cherries
3 cups cooked wild rice
1/4 pine nuts
1 cup shredded Asiago cheese
Heat the oven to 400 degrees. In a baking pan, put your cleaned and halved acorn squashes and drizzle each squash with 1 tablespoon of olive oil, 1 teaspoon of salt and 1/2 teaspoon of fresh cracked pepper. Roast in the oven for 45 minutes to an hour, until fork tender.
In a skillet, fry add the sliced onions and garlic and saute until tender.
Then, add the fennel, leeks and celery with salt, pepper and Italian seasoning until tender and set aside.
In a large bowl, add the cooked rice, sauteed vegetables, pine nuts, dried tart cherries, cheese and cheese and gently toss them together.
Carefully, fill each acorn squash with the filling and top with a little more Asiago cheese and bake in the oven for 20-30 minutes at 400 degrees.