Serves: 10
Prep Time: 60 minutes
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: American, Vegetarian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 5 | small acorn squash seeded, cut in half across |
| 1/2 | cup pecans coarsely chopped |
| 1 | medium apple pared and chopped |
| 1/4 | cup chopped onion |
| 6 | Tbsp. butter or margarine |
| 1/4 | tsp. ground cloves |
| 1/2 | cup bourbon |
| 2 1/4 | cups water |
| 1 1/2 | tsp. salt |
| 1/3 | cup apricots soft, dried and chopped |
| 1/3 | cup brown sugar packed |
Instructions
1. Place squash, cut side down, in 9 x 13-inch baking pan; pour 1/2-inch water into pan. Cover with foil and bake at 400°F for 30 minutes.
2. Remove from oven; turn squash cut side up. Melt 4 tablespoons of the butter and combine with brown sugar, 1/2 teaspoon salt, cloves and 1/4 cup of the bourbon.
3. Spoon mixture evenly into squash. Cover with foil and continue to bake at 400°F until squash is tender, about 30 minutes.
4. While squash is baking, sauté onion in remaining 2 tablespoons butter in 10-inch skillet until tender.
5. Add rice; cook and stir over low heat until rice is golden, about 3 minutes.
6. Add water and the remaining 1/4 cup bourbon and 1 teaspoon salt.
7. Bring to a boil. Cover tightly and simmer 20 minutes. Remove from heat.
8. Add apple, apricots and pecans. Let stand covered until all liquid is absorbed, about 5 minutes.
9. Mound about 2/3 cup of rice mixture into each squash half.
