Wild Rice & Lentil Stuffed Acorn Squash with Cranberries & Pecans
These hearty stuffed squash make a delicious, beautiful side dish for the big feast, and are substantial enough to be the main event for any vegetarians at the table.
Keywords
- roasting
- whole green
- gluten-free
- home cook
- english
- rice
- winter
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.lentils.org.
Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Pastry brush
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 3 small acorn squash
- canola oil, for cooking
- salt
- ground black pepper
- 1 cup (250 mL) brown or wild rice
- ½ cup (125 mL) green lentils
- 2 cups (250 mL) chicken or vegetable stock
- 1⁄3 cup (85 mL) dried cranberries
- 3 green onions, chopped
- 2 Tbsp (30 mL) butter
- 1 tsp (5 mL) fresh or ½ tsp (2 mL) dried thyme
- ½ cup (125 mL) chopped pecans, toasted
- ¼ cup (60 mL) chopped fresh parsley
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