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Ingredients

4 acorn squash
3 1/2 tablespoons extra virgin olive oil
Salt to taste
6 cups water or gluten-free vegetable broth
1 cup finely chopped leeks
2 1/2 cups peeled and cubed butternut squash
2 cups uncooked Arborio rice
1/2 cup dry white wine
1 tablespoon plus 1/2 teaspoon finely chopped sage, divided
2/3 cup pine nuts
1/2 teaspoon finely chopped thyme

Description

A Delightful And Elegant Vegetarian Entrée Or Side Dish For Holiday Meals. Acorn Squash Is Stuffed With An Herbed Risotto Speckled With Delectable Chunks Of Butternut Squash, Then Baked Until Meltingly Sweet.

Wholefoods