INSTRUCTIONS

RICE: Combine wild rice blend and vegetable broth in a pot; cover. Bring to a boil over high heat, then reduce heat to low. Let the rice simmer for 45 minutes.

SQUASH: Preheat oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place squash cut side down on a parchment lined baking sheet and bake for 20 minutes.

FILLING: While the rice is cooking and squash is baking, prep the filling. Dice the onion; add butter to a deep skillet and sauté over medium heat until soft. While the onion is cooking, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.

Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or until the apple is slightly softened.

When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Add the walnuts, cranberries, and chopped parsley. Stir to combine.

Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot. 

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