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Roasted Acorn Squash with Wild Rice Stuffing

Aida Mollenkamp
  • 80 minutes
  • Serves 6

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