Veal and Rice Stuffed Squash with Cranberries and Almonds - Kosher.com

Ingredients

• 4 small butternut squash
• 4 small acorn or delicata squash
• 1 pound ground veal
• 1 onion, diced
• 3 green onions, checked and sliced
• 1/4 cup Gefen Dried Cranberries
• 1/4 cup slivered almonds
• 2–3 cups leftover mixed or plain rice
• 1/2 tablespoon chopped rosemary, checked or bug-free
• 1/2 tablespoon thyme
• 1/4 cup Baron Herzog Chardonnay or other white wine
• 1 cup Tonnelli Red Wine Vinegar
• 1 cup honey
• 10 sage leaves, checked or bug-free
• 1/3 cup fried shallots