Roasted Acorn Stuffed Squash
Roasted Acorn Squash with Wild Rice Pilaf
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 heathercarey.com.
Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Pastry brush
- Pot
- Stove
- Saute pan
- Fork
- Wooden spoon
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 3 medium acorn squash, halved and seeds removed
- salt
- pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 1/2 cups brown basmati rice, or a combination of brown rice and wild rice
- 3 cups water or homemade chicken stock
- 1 shallot, minced
- 2 stalks of celery, chopped fine
- 1/3 cup fresh parsley, chopped
- 1/4 cup chopped fresh sage or 1 tablespoon dried sage
- 1/3 cup dried unsweetened cherries
- 1/3 cup chopped pecans
- 1/2 cup grated parmesan cheese
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