Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea 1-pound acorn squash; halved 2 ts Fresh sage; chopped -or-
-amd seeded 1/4 ts Dried, rubbed sage
1 tb Canola oil 1 ts Crushed red chile flakes
8 oz Onion; coarsely chopped 4 c Chicken stock
-(1-3/4 cups) 1/4 c Heavy cream (optional)
1 ea Stalk celery; chopped (1/2c) 1 c Wild rice; cooked
2 cl Garlic; minced Salt and lemon juice to
2 ts Fresh thyme; chopped -or- -taste
1/2 ts Dried thyme

If desired, smoke 4 of the squash halves for 20 minutes. Preheat
oven to 350F. Line shallow baking pan with foil.
Remove squash from smoker. Arrange with remaining squash halves,
cut side down, in pan.
Bake at 350F for 1 hour or until soft. Scoop out pulp and set
aside.
Heat oil in a large pot over medium heat. Saute onion and celery
in hot oil until soft, about 4 minutes. Add garlic, thyme, sage, and
chili flakes. Saute for 2 to 3 minutes.
Add squash pulp and chicken stock. Mix well. Bring to boiling.
Reduce heat. Cover and simmer for 1 hour.
Puree in blender in several batches, blending until smooth.
Return to same pot.
Stir in cream and wild rice. Add salt and lemon juice to taste.
Serve at once in warm bowls.
Yield: 6 to 8 servings.

"Victoria" Magazine, December, 1995 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 12-01-95

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