Get ready to step into the fall season with this recipe. Acorn squash boats are perfect for this delicious wild rice made with cranberries, walnuts, mushrooms, and pumpkin seeds.
YIELDS
2
Ingredients
Wild Rice
2 cups uncooked wild rice
4 cup vegetable broth
1/2 cup sun chokes (3 to 4 pieces)
1/2 cup onion
1/2 cup celery
1/4 cup sunflower oil
1/3 cup cranberries
1/3 cup walnuts
1/2 cup wild mushrooms, rehydrated
1/4 cup pumpkin seeds
1/2 teaspoon poultry seasoning
1/2 teaspoon black pepper
1/2 teaspoon oregano
Acorn Squash
1 acorn squash, for 2 bowls
Directions
Wild Rice
Pre-cook wild rice with vegetable broth and set aside. TIP: 20 minutes for hand-harvested rice or 40 minutes for cultivated rice.
Dice sun chokes onions and celery in a uniform medium dice and sauté with sunflower oil in a pan over medium-high heat. Once softened and fragrant, add walnuts, mushrooms, and pumpkin seeds.
Place all ingredients into an oven-safe baking dish and bake at 350 F for 25 minutes.
Acorn Squash
Slice acorn squash in half and scoop out the seeds. Sprinkle with salt and pepper. Drizzle with Sunflower oil.
Bake in 350 F oven for 35 minutes or until tender.
Serve
Scoop Wild Rice Stuffing into Acorn squash bowls for serving. Enjoy!