Stuffed Acorn Squash with Maple Cream Brown Butter Sauce - Can be made vegan!

Early this week I went out to lunch with a friend.  We visited a quaint little place in Lititz, Pa.  I had this for lunch and it was glorious!  Of course they wouldn't give me the recipe, so I went for it on my own.  This was just as good as theirs!  Note that I only made two acorn squashes.  The stuffing would definitely fill three.  I froze the balance of the stuffing for use at another time.  To make this dish you will need:

3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed

3 tablespoons unsalted butter, melted (Vegan - Earth Balance)

1 tablespoon packed dark brown sugar

1/2 medium yellow onion, finely chopped

2 celery stalks, finely chopped

1 tablespoon minced fresh thyme leaves

1 package of Uncle Ben's Long Grain and Wild Rice (prepared to instructions)

2/3 cup pecans, toasted and finely chopped

1/4 cup craisins, finely chopped

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

 

1.)  Heat the oven to 450°F and arrange a rack in the middle.

2.)  Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.

3.)  Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

4.)  Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.

5.)  Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

Maple Cream Brown Butter Sauce
1/2 cup butter (vegan - Earth Balance)
1/4 cup Real Maple Syrup
1/4 cup low fat Half n Half (Vegan - soy Milk.
1.)  In a saucepan melt the butter and let it cook on low until it turns brown.  Carefully add the Maple Syrup.  It will foam up.  Remove from heat, add the half n half.  Return pan to low heat and allow it to reduce/thicken a bit.  Serve on the side of the squash.