Ingredients
- 4 acorn squashes, each about 1 1/2 lb.
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 box (12.5 oz.) herbed quinoa and red rice stuffing mix
- 3 1/4 cups water
- 3 Tbs. unsalted butter
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 cup chicken stock, warmed
- 1/2 cup almonds, toasted and chopped
- 2 Tbs. chopped fresh flat-leaf parsley
Description
Heirloom Quinoa And Red Rice Add Nutty, Whole-grain Goodness To Autumn’s Golden Acorn Squash. Serve Alongside Roast Turkey Or Pork, Or As A Vegetarian Main Dish
Williams-Sonoma
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