3 acorn squash
6 cups vegetable stock
2 Tablespoons unsalted butter or vegan margarine
1 Tablespoon olive oil
2 large shallots, minced
2 cups wild rice
1 cup long grain brown rice
3/4 cup dried cranberries
1 bay leaf
3 fresh thyme sprigs (1/2 tsp if dried)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
2/3 cup pecans, toasted and chopped
1/3 cup minced fresh flat-leaf parsley
Vegan Gravy (see recipe card in store)
Preheat the oven to 375°.
Cut the squash in half lengthwise and remove the seeds and stringy stuff. Place face down on a well-oiled pan and poke the backs of each squash with a fork in a few places.
In a saucepan over medium-low heat bring stock to a simmer. In a flameproof casserole, melt the butter and oil over medium heat. Add the shallots and sauté until translucent. Add the rices and stir until the grains are well-coated. Heat and stir for about 3 minutes more.
Add the simmering stock to the casserole along with the cranberries, bay leaf, thyme, salt, and pepper. Bring this all back up to a simmer. Cover and place the squash and rice mix in the oven at the same time. Bake for 45 minutes. Check the squash regularly: when your fork can pierce the squash without too much effort, it is done.
Remove the pilaf from the oven and discard the bay leaf and thyme sprigs. Stir in the pecans and parsley. Taste for salt and pepper, then stuff into the squash cavities and serve immediately with lots of Vegan Gravy.