Acorn Squash Stuffed With Wild Rice Walnuts And Hickory Baked Tofu Recipe

Ingredients

  • 4 med acorn squash (about 1 1/4 pounds each, see note), cut in half
  • 1/4 tsp salt, plus additional to taste
  •     Freshly grnd pepper
  •     Freshly grnd nutmeg
  • 4 Tbsp. butter (divided)
  • 1 1/2 c. uncooked wild rice blend or possibly wild rice
  • 3 1/4 c. vegetable or possibly chicken broth
  • 2 c. water
  • 3 Tbsp. extra virgin olive oil
  • 1 lrg yellow onion (about 12 ounces)
  • 2 lrg cloves garlic, chopped
  • 2 lrg ribs celery, chopped
  • 1 lrg carrot, finely minced
  • 1 x to 2 Tbsp. minced fresh sage leaves
  • 1 x to 2 Tbsp. fresh thyme leaves
  • 1/2 c. chopped fresh parsley
  • 1 x (8-oz) package hickory-baked tofu, cut into 1/4 inch dice
  • 3/4 c. minced walnuts or possibly pecans, toasted (see note)
  • 3/4 c. sweetened dry cranberries
  •     Preheat oven to 350 degrees.

Description

Cut Each Squash In Half Crosswise. Scoop Out And Throw Away The Seeds And Strings. If Necessary, Trim The Top And Bottom So The Squash Will Sit Level, And Place Cut Side Up On A…

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