Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries

Ingredients

  • 7 cups water
  • 2 cups wild rice (about 12 ounces)

    • 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded

    • 2 tablespoons (1/4 stick) butter
    • 2 cups finely chopped onions
    • 2 teaspoons crumbled dried sage leaves
    • 2 tablespoons fresh lemon juice
    • 1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
    • 1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
    • 1/4 cup chopped fresh parsley

    Description

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