• 2 14 1/2 once cans reduced sodium chicken broth
  
• 1 teaspoon dried thyme, crushed
  
• 2/3 cup uncooked wild rice, rinsed
  
• 3 medium leeks, green parts removed, ends trimmed, and chopped (1 cup)
  
• 2/3 cup uncooked long grain rice
  
• 12 small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3 1/2 to 4 inches in diameter
  
• 1/4 cup butter or margarine, cut up
  
• 1/2 cup dried cranberries or dried currants
  
• 1/2 cup dried apricots, snipped
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• Fresh sage leaves (optional)
  
• Fresh Kumquats (optopnal)
  

1. Bring chicken broth and thyme to boilin in a large saucepan. Add uncooked wild rice; reduce heat. Cook, covered, for 30 minutes. Add leeks and uncooked long grain rice. Cover and simmer 15 minutes more or until rice is tender. Let stand, covered, 5 minutes. Drain excess liquid, if necessary.
   
2. Meanwhile, wash squash; cut off and discard the top one-third from the stem end of each. Scrape out seeds with a spoon. Place squash, cut side down, in a 15 x 10 x 1-inch baking pan. Bake in a 350°F overn for 50 minutes or until tender. Remove and set aside.
   
3. Stir butter, dried cranberries, dried apricots, salt and pepper into rice mixture until butter melts.
   
4. Mound stuffing into squash. Return to baking pan. Cover with foil. Bake in a 350°F over for 20 to 25 minutes or until heated through. Garnish with sage leaves and kumquats, if desired.
   

Labels: fall recipes, stuffed squash

posted by Anita C. Brown @ 4:08 PM Saturday, October 20, 2007