Baked Acorn Squash with Wild Rice, Pecan and Cranberry Stuffing
|4 ||acorn squash|
|1/2 cup ||wild rice, boiled in 2 cups water for 30 minutes, then drained|
|1 cup ||cooked long-grain white rice (.5 cup raw rice)|
|2 tbsp. ||extra virgin olive oil, plus more for drizzling|
|1 ||onion, finely chopped (1 cup)|
|2 ||garlic cloves, minced (2 teaspoons)|
|1 tsp. ||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|
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