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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