Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

: 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

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