Acorn squash with wild rice, havarti stuffing and bread crumbs

By Chris Ross / The San Diego Union-Tribune

Colorado-based food blogger Tieghan Gerard is known for putting a new spin on favorite foods. She adds Guinness to her French onion soup, and molasses is an ingredient in her apple pie. Her new “Half Baked Harvest Cookbook,” named for her blog, is a collection of 125 creative recipes accompanied by her beautiful photographs.

She says this recipe for baked, stuffed acorn squash is one of her favorite dinners on a cold night. It can be served as a main dish or a fabulous side dish for a special dinner.

Wild rice and havarti-stuffed acorn squash

For the squash:

2 medium acorn squash, halved through the stem and seeded

2 tablespoons salted butter, melted

2 tablespoons packed light brown sugar

1 teaspoon ground cinnamon

Kosher salt and freshly ground pepper

For the wild rice:

1 cup uncooked wild rice

2 tablespoons extra-virgin olive oil

6 cups baby spinach

1 canned chipotle pepper in adobo, chopped

1 tablespoon chopped fresh dill

1 cup roasted pistachios, chopped

1 cup dried cranberries

Kosher salt and freshly ground pepper

For the brown butter bread crumbs:

2 tablespoons salted butter

1 cup panko bread crumbs

2 tablespoons finely chopped roasted pistachios

1 cup shredded Havarti cheese

Chopped fresh parsley or cilantro, for topping

Preheat the oven to 450 degrees.

Roast the squash: Brush the cut sides of the squash with the melted butter and sprinkle with the brown sugar and cinnamon. Season with salt and pepper. Place cut-side up in a baking dish and bake for 45 to 50 minutes, or until the flesh is fork-tender. Remove from the oven (leave the oven on) and brush the liquid from the baking dish around the flesh of the squash, coating the squash well and trying to use all the liquid.

Meanwhile, make the rice: Bring 2 cups of water to a boil in a medium saucepot over high heat. Add the rice, cover, and reduce the heat to low. Simmer for 35 to 45 minutes, or until all the water has been absorbed and the rice is tender. Add the olive oil and spinach and toss to combine. Cover the pot again and allow the spinach to wilt, about 10 minutes. Remove the pot from the heat and stir in the chipotle, dill, pistachios and cranberries. Season with salt and pepper.

While the squash and rice cook, make the bread crumbs: In a medium skillet, melt the butter over medium heat. Cook until it is browned and smells nutty, about 5 minutes. Remove the skillet from the heat and whisk the butter for about 30 seconds more. Stir in the bread crumbs and pistachios.

Stuff the roasted squash halves with wild rice mixture and top with the Havarti. Return to the oven and bake for 10 to 15 minutes, or until the cheese has melted and the squash is crisp. Remove from the oven and top with the bread crumbs and fresh parsley before serving. Makes 4 servings.