Veal and Rice Stuffed Squash with Cranberries and Almonds
Learn how to prepare the perfect fall stuffed butternut and delicata squash with just the right texture and flavors! Be sure to tune in Wednesday,
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Peeler
- Skillet
- Pot
- Wooden spoon
- Paper towel
- Measuring cup
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
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