Acorn Squash with Wild Rice Stuffing
Enjoy this hearty, filling vegetarian entree for your holiday meal or as a satisfying side dish.
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 oryana.coop.
Cooking tools:
- Pastry brush
- Saucepan
- Skillet
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Baking sheet
- Oven
- Stove
- Fork
Ingredients
- 3 acorn squash, halved lengthwise and seeds removed
- 3 tablespoons butter, melted, or vegan butter
- 1 tablespoon maple syrup
- 1 small onion, finely chopped
- 4 celery stalks, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 cups cooked wild rice mix (1 cup uncooked*)
- 2/3 cup pecans, toasted and finely chopped
- 1/4 cup dried cranberries, finely chopped
- 1 teaspoon sea salt,
- black pepper to taste
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