Acorn Squash stuffed with Cranberry Wild Rice, Pears and Walnuts » US Cranberries

Name: Acorn Squash stuffed with Cranberry Wild Rice, Pears and Walnuts » US Cranberries
Ingredients: 3 acorns or dumpling squash; Salt and 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

www.uscranberries.com

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

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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.

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Ingredients

3 acorns or dumpling squash
Salt and 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