Ingredients
- 3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix (1 cup uncooked)
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Description
Acorn Squash Is A Satisfying Side When Roasted And Topped With A Pat Of Butter And A Drizzle Of Maple Syrup, But Filled With A Hearty Stuffing Of Wild Rice, Pecans, And Cranberries, It’s A Meal In Itself. Loaded With Comforting Flavors, This Dish Brings
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter