• Recipe

    Wild Rice Stuffed Acorn Squash

    This is the recipe of the entree I brought with me to Thanksgiving dinner. It offers a nice combination of sweet and savory in a healthy dish. This recipe is for 8 servings, but you can cut the recipe in half. Ingredients: 4 Acorn Squash, halved and cleaned 2 Boxes of Wild Rice, seasoning removed 2 Shallots, chopped 4 Garlic cloves, minced 4 Tablespoons butter 2 Tablespoons fresh sage, chopped 3 1/2 Cups vegetable broth Salt and Pepper 1 Cup dried cranberries 1 Cup pecans or walnuts Method: Preheat oven to 450 degrees. Place squash on a rimmed baking sheet with cut side down. Cover tightly with foil. Roast for…

Sign Up for More!

Subscribe to the newsletter for the latest recipes, projects, and updates.