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Baked Acorn Squash with Wild Rice, Pecan and Cranberry Stuffing

See full recipe on: Serious Eats



Ingredients

4 small acorn squash
1/2 cup wild rice, boiled in 2 cups water for 30 minutes, then drained
1 cup cooked long-grain white rice (1/2 cup raw rice)
2 tablespoons extra virgin olive oil, plus more for drizzling
1 medium onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup pecans, toasted and finely chopped
1/2 cup dried cranberries
1/2 cup grated ricotta salata cheese

Nutrition 4 servings

Per Serving % Daily Value
Calories 605
Fat 18g 27%
Carbs 103g 34%
Protein 13g 27%
Fiber 8g 32%
Cholesterol 17mg 5%
Sodium 115mg 4%
     
Fat
Carbs
Protein

Preparation






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