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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