[ad_1]

Festive Stuffed Acorn Squash
Conventional fall flavors with hearty rice and mushrooms on this easy stuffed essential dish, excellent to share at vacation meals.
Prep Time: 20 minutes Prepare dinner Time: 90 minutes Servings: four
INGREDIENTS
four medium-sized acorn squash, halved and seeded1 medium yellow onion, diced4 medium celery stalks, diced4 medium carrots, diced¼ cup plus three ¾ water or vegetable broth¾ cup wild rice¾ cup brown rice1 cup mushrooms, sliced1 teaspoon poultry seasoning½ teaspoon dried sageGround black pepper to taste½ cup recent parsley, minced1 cup uncooked walnuts or pecans, chopped (non-obligatory)
DIRECTIONS
1. Preheat oven to 375°F.
2. Place squash halves, lower facet down, on 1 or 2 deep baking sheets crammed with an inch of water. Place in oven and bake for 30 minutes. When carried out, take away from oven, take away the water, and flip the squash so it’s lower side-up.
three. In a medium pot, sauté onions, carrots, and celery in ¼ cup water or vegetable broth till barely browned, roughly 5 minutes. Add wild rice, brown rice, mushrooms, poultry seasoning, sage, black pepper, and remaining water or vegetable broth. Convey to a boil on medium-high warmth after which simmer on medium-low warmth for 30-40 minutes or till all liquid is absorbed. Add walnuts and parsley and prepare dinner for two extra minutes. Take away from warmth.
four. Spoon rice combination into every squash. Cowl in foil and return to oven. Bake for 20-25 extra minutes, or till squash is tender. Serve heat.
 Picture by Hannah Kaminsky

[ad_2]

Supply hyperlink