Ingredients
Scale
2 medium acorn squash, halved and seeds scooped out
Avocado or olive oil, as needed
1 cup wild rice blend
2 cups vegetable broth, divided
3 tbsp ghee, butter or coconut oil, divided
1 small onion or 1 large shallot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 heaping cup chopped mushroom
2 tbsp chopped fresh sage
1/3 cup chopped pecans
1/3 cup dried cranberries
sea salt as needed
Instructions
To cook squash:
- Preheat oven to 375
- Drizzle squash with oil and place cut-side down on a baking sheet.
- Roast in oven for 35-40 minutes, until a knife pierces easily through squash.
Stuffing:
- Cook wild rice on the stove or in a rice cooker according to package directions, using 1 3/4 cup broth and 1 tbsp butter, ghee or coconut oil. Let cool slightly.
- In the meantime, heat remaining 2 tbsp butter, ghee or coconut oil over medium-high heat in a medium sautee pan. Sautee onion and celery until translucent. Stir in mushrooms and continue to sautee until soft. Season well.
- Stir in garlic and sage. Cook another 10-15 seconds.
- Use 2 -4 tbsp remaining broth to deglaze pan, scraping the bottom.
- Toss together warm rice with sauteed vegetables, cranberries and pecans. Taste for seasoning.
- When squash is cooked and slightly cooled, stuff with wild rice blend and serve.