INGREDIENTS
2
Acorn squashes
2
Carrots
2
Celery stalks
2 tbsp
Cranberries, dried
1 1/2 tsp
Garlic
1 tbsp
Parsley, fresh
2 cups
Spinach
1/2 tsp
Thyme, dried
1/2
Yellow onion
2/3 cup
Vegetable broth
1 1/2 tsp
Lemon juice, fresh
1/3
uncooked cup Wild rice blend
1/4 tsp
Black pepper, freshly ground
1/4 tsp
Kosher salt
1 tbsp
Oil
1 tbsp
Walnuts