INGREDIENTS
2
acorn squashes
1 tbsp
olive oil
1 lb
ground pork
3
large sage leaves (sliced into thin ribbons)
2
medium carrots
2
medium celery stalks
1
small yellow onion
1
large clove garlic (minced)
1/2 cup
white wine
1 1/2 cups
cooked wild rice
1
bunch kale (stems removed, diced)
1
honeycrisp apple (diced)
1 tsp
kosher salt