Baked Acorn Squash With Cranberry Stuffing
Ingredients
4 small acorn squash Rice, to serve Mixed leaves, to garnish For Cranberry Stuffing: 3 shallots, finely chopped 4 garlic cloves, crushed 2 tablespoons vegetable oil 1 red chili, deseeded and finely chopped 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 cup minced pork 1/4 cup pine nuts, toasted 1/4 cup cranberries, defrosted, if frozen 1 tablespoon chopped parsley salt and pepper
Description
Baked Acorn Squash With Cranberry Stuffing, Recipe
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