Pecan Valley Pecans

• 3 acorn squash
• 2 cup wehani rice or rice blend
• 4 cup water
• 1 tablespoon tamari
• 1 tablespoon soy margarine or unsalted butter
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup onion, diced
• ¼ teaspoon dried thyme
• ½ teaspoon fresh ginger, minced
• 2 tablespoons Pecan Valley Pecan Pieces
• 1 tablespoon orange zest, minced
• Sea salt
• Freshly ground black pepper
• 1 cup orange juice
• 1 tablespoon honey
• ¼ teaspoon cinnamon

1. Halve squash lengthwise. Seed, then steam for 20 minutes. Squash will not be fully cooked. Set aside. May be prepared one day ahead. Refrigerate.
2. Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat. Add rice and return to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender. Rice may be cooked up to 2 days ahead; refrigerate until used.
3. For stuffing: in a large skillet, sauté carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest and rice. Season with sea salt and pepper to taste. Remove from heat and set aside. Stuffing may be prepared 1 day ahead and refrigerated.
4. Put orange juice, honey and cinnamon into a small jar and shake vigorously to combine. Keep refrigerated until ready to use. Glaze may be prepared a day ahead.
5. One hour before serving, Preheat oven to 375ºF.
6. Mound stuffing mixture into each squash half to about 2 inches over top of squash. Place stuffed squash halves in a baking pan filled with ½ cup of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil
7. Bake in a preheated oven for 20 minutes. Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned. Serve immediately.

1. Melt ¼ cup butter in skillet. Add onion and celery and cook until tender. Add to bread.
2. Melt 2 tablespoons butter in skillet. Stir in apples. Cook until golden.
3. Add apples to bread mixture. Mix in sea salt, pepper, sage, marjoram, thyme, parsley and pecans. Add water and mix thoroughly.

Makes enough for 10-pounds turkey

1. Preheat oven to 350ºF.
2. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray. Place bulgur, basil, sea salt and pepper in prepared baking dish. Add boiling water and mix well.
3. Cover tightly and bake in a preheated oven for 20 minutes.
4. Fluff with a fork, add pecans, and mix well. Serve hot.

Yield: 6 servings

1. Cook the Brussels sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.
2. Heat the butter in small saucepan and brown the pecans; do not let them burn. Pour the pecans over the Brussels sprouts and serve.

Serves 4 to 6

1. Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ to 1 inch cubes (about 4 to 5 cups).
2. In a medium saucepan bring squash and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes). Drain and mash with butter, sugar, sea salt and pepper. Turn into an 8-inch pie plate. Sprinkle with pecans and maple syrup.
3. Broil until pecans are lightly browned.

1. Dice squash into ½-inch cubes.
2. Toast pecans. Melt butter in heavy large skillet. Add onion and sauté until very tender, about 15 min. Add squash and toss to coat.
3. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15 to 30 minutes. Can be prepared 4 hours ahead. Let stand at room temperature.
4. Re-warm over med heat before continuing. Stir in half of pecans and half of parsley. Add sea salt and pepper to taste. Transfer to bowl.
5. Sprinkle with remaining pecans and parsley before serving.

1. In a 3½ quart slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours.
2. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.

1. Preheat oven to 350ºF. Lightly grease a 9-inch pie plate; set aside.
2. In a medium saucepan cook the shallots in 1 tablespoon of the butter until shallots are tender. Add curry powder, cook and stir for 30 seconds. Stir in milk, salt, pepper, nutmeg and corn. Remove from the heat. Stir in eggs. Pour mixture into the prepared pie plate.
3. In a small bowl, cut remaining 1 tablespoon butter into the 2 tablespoons brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture evenly over the corn mixture.
4. Bake in a preheated oven for about 25 minutes or until golden around edges and a knife inserted near center comes out clean. Let stand 10 minutes before serving

Makes 4 to 6 servings