Baked Acorn Squash With Wild Rice Pecan and Cranberry Stuffing Recipe
Ingredients
- 4 small acorn squash
- 1/2 cup wild rice, boiled in 2 cups water for 30 minutes, then drained
- 1 cup cooked long-grain white rice (1/2 cup raw rice)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 medium onion, finely chopped (about 1 cup)
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 1 teaspoon 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
Instructions
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