Acorn Squash stuffed with Cranberry Wild Rice, Pears and Walnuts
Baked acorn squash with cranberries, wild rice, pears, walnuts and fresh herbs. This will have everyone at the table giving you compliments and requesting a cop
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.uscranberries.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Aluminum foil
- Measuring spoon
- Saucepan
- Stove
- Saute pan
- Mixing bowl
- Wooden spoon
- Measuring cup
- Peeler
Ingredients
- 3 acorns or dumpling squash
- Salt
- freshly ground pepper
- Freshly ground nutmeg
- 4 T (1/2 stick) unsalted butter, at room temperature, divided
- 3/4 cup wild rice
- 1 1/2 cups canned low-sodium chicken or vegetable broth
- 1/4 tsp. salt, plus extra to taste
- 2 T olive oil
- 1 medium yellow onion, finely chopped
- 1 large clove garlic, minced
- 1 large rib celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 firm Bosc or Anjou USA Pears, peeled, halved lengthwise, cored, and cut into 1/2-inch dice
- 2 tsp. minced fresh sage
- 2 tsp. minced fresh thyme leaves
- 1/3 cup minced fresh parsley
- 1/3 cup chopped walnuts, toasted (see Cook’s Note below)
- 1/3 cup sweetened dried cranberries
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