INGREDIENTS
3
Acorn squash
1/2 cup
Apple
2/3 cup
Cranberries, dried
2 tbsp
Flat-leaf parsley, fresh
2 cloves
Garlic
1 tsp
Sage, dried
2/3 cup
Sweet potato or carrot
1/2 cup
Yellow onion
1 cup
Vegetable stock, low-sodium
2 cups
Rice, cooked
1/4 tsp
Black pepper, ground
1/2 tsp
Sea salt, fine
3 tbsp
Olive oil, extra-virgin
1/2 cup
Walnut pieces