Baked Acorn Squash with Warm Rice Stuffing | Riceland

Ingredients

• 1 cup unsalted butter, browned
• 2 large acorn squash, halved and seeded
• 2 Tablespoons Riceland Foods Rice Bran Oil
• 3 Tablespoons unsalted butter, divided
• 1 Tablespoon sorghum molasses (honey or maple syrup if you prefer)
• 1 cup onion, chopped fine
• 1 cup celery, chopped fine
• 1 teaspoon minced garlic
• 2 teaspoons fresh thyme leaves
• 1 cup prepared wild rice
• 1 cups prepared Riceland Long Grain Rice
• 1/3 cup toasted pecans, chopped fine
• 1 cup dried cranberries, chopped
• 1 cup chopped dried apple
• 1 cup minced flat-leaf parsley
• 1/3 cup blue cheese crumbles (or more to taste)
• Salt and pepper to taste