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Stuffed Acorn Squash

Krissy Allori
  • 90 minutes
  • Serves 4

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