INGREDIENTS
3
Acorn squash, medium
4
Celery stalks
1/4 cup
Cranberries, dried
2
Shallots, medium
1 tbsp
Thyme, fresh leaves
1/2
Yellow onion, medium
1/2 tsp
Black pepper, freshly ground
1 tbsp
Brown sugar, packed dark
1 tsp
Kosher salt
2 cups
Wild rice mix, cooked
2/3 cup
Pecans, toasted and finely chopped
3 tbsp
Butter, unsalted