Acorn Squash Stuffed with Wild Rice Walnuts and Hickory-Baked Tofu

Ingredients

  • 4medacorn squash (about 1 1/4 pounds each, see note), cut in half
  • 1/4tspsalt, plus additional to taste
  • Freshly ground pepper
  • Freshly ground nutmeg
  • 4tblbutter (divided)
  • 1 1/2cupuncooked wild rice blend or wild rice
  • 3 1/4cupvegetable or chicken broth
  • 2cupwater
  • 3tblolive oil
  • 1lrgyellow onion (about 12 ounces)
  • 2lrgcloves garlic, minced
  • 2lrgribs celery, minced
  • 1lrgcarrot, finely chopped
  • 1xto 2 tablespoons chopped fresh sage leaves
  • 1xto 2 tablespoons fresh thyme leaves
  • 1/2cupminced fresh parsley
  • 1x(8-ounce) package hickory-baked tofu, cut into 1/4 inch dice
  • 3/4cupchopped walnuts or pecans, toasted (see note)
  • 3/4cupsweetened dried cranberries
  • Preheat oven to 350 degrees.

Description

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