Thanksgiving Recipe: Acorn Squash Stuffed with Wild Rice, Cranberries, Walnuts and Hickory-Based Tof

Ingredients

• 4 acorn or dumpling squash
• ¼ teaspoon salt, plus extra to taste
• Freshly ground pepper
• Freshly ground nutmeg
• 4 tablespoons unsalted butter
• 1 ½ cups wild rice
• 1 ¾ cups vegetable broth [ideally homemade]
• 3 tablespoons olive oil
• 1 large yellow onion (about 12 ounces), finely chopped
• 2 cloves garlic, minced
• 2 large ribs celery, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 tablespoon minced fresh sage
• 1 tablespoon fresh thyme leaves
• ½ cup minced fresh parsley
• 1 package (6 ounces) hickory-baked tofu, cut into ¼ inch dice
• ¾ cup chopped walnuts, toasted
• 3/4 cup sweetened dried cranberries