Acorn Squash, Wild Rice and Beech Mushroom Bowls Recipe | Farm Fresh To You

Ingredients

• 2 small acorn squash, roasted*
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper
• 3 tablespoons olive oil (I tablespoon for roasting the squash)
• ½ pound brown beech mushrooms, small chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• ¾ teaspoon fresh or dried thyme
• 1 cup local organic quick cooking wild rice
• 2 cups vegetable broth
• ½ cup Asiago or Parmesan cheese, finely grated (optional)