Ingredients
2 medium-sized acorn squash
4 Tablespoons Ultra-Premium olive oil
8 oz. mushrooms, sliced
1 large shallot, chopped
2 celery stalks, chopped
2 cups chicken or vegetable broth
1 ¼ cups wild rice blend, uncooked
½ cup toasted walnuts, chopped
½ teaspoon fresh or dried thyme
¼ cup fresh parsley, chopped
1 tablespoon Garlic Infused Olive Oil
2 teaspoons sea salt
Fresh ground pepper to taste
½ cup fresh grated Parmesan (optional)
Instructions
ACORN SQUASH
To bake the acorn squash, reheat your oven to 400ºF and line a baking sheet with parchment paper.
Cut each acorn squash in half lengthwise and remove the seeds/strings. Rub the cut sides with 1 tablespoon of garlic olive oil. Season each half with salt and pepper.
Lay them cut side down on the baking sheet and roast for about 30-40 minutes, or until a fork easily pierces through the center.
Remove the squash from the oven and allow it to cool on the baking sheet for 15 minutes before handling.
WILD RICE AND MUSHROOMS
Prepare the stuffing while the acorn squash is in the oven.
Sauté the onion and celery in a saucepan with a bit of olive oil oil, just until they begin to change color and texture. About 5 minutes.