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