Delicata squash and wild rice
Squash is so beautiful and abundant this time of year, it seems a shame to leave it off the Thanksgiving menu. So we created two easy dishes using especially pretty varieties: the delicata, an oblong golden squash with greenish stripes, and the sweet dumpling, a small bulbous squash striped and speckled in green and white.
Either dish can be partially made ahead. Fill the delicata halves, cover them in plastic wrap and refrigerate four to six hours before baking. Peel and slice the dumpling squash the day before, seal it in a plastic bag and refrigerate until needed.
Heat the oven to 375 degrees.
Cut the squashes in half crosswise and scoop out the seeds. Trim about one-fourth inch off the bottom of each so it will stand up. Place cut side up on a baking sheet. Season with salt and pepper to taste and dot with 1 tablespoon of the butter. Bake until very tender, about 1 hour.
Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook until browned and crisp, 5 minutes. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the brown rice, wild rice, pine nuts, dried cranberries, thyme and lemon juice. Stir to combine. Set aside.
Remove the squash from the oven and carefully scoop out the cooked squash; keep the shells intact. Chop the cooked squash and stir into the rice. Adjust the salt and pepper. Spoon the rice into the squash shells and set them on a baking sheet. Top each with a small piece of the remaining butter. Bake until the rice is heated through and the tops are slightly crisp, 30 to 40 minutes.
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