Categories: Vegetarian

Ingredients

• 3 acorn squash
• salt and peper
• ground nutmeg
• 1/2 stick butter (divided)
• 3/4 C wild rice
• 1 1/2 C chicken broth
• 1/4 tsp salt
• 2 Tbsp olive oil
• 1 onion chopped
• 1 clove garlic minced
• 1 carrot chopped
• 2 pears diced (1/2 in.)
• 2 tsp sage
• 2 tsp thyme
• 1/3 C walnuts
• 1 celery chopped
• 2 tsp parsley
• 1/3 C dried cranberries

Directions

1. Pre heat oven to 350

2. cut squash in half crosswise, seed and place on cookie sheet cut side up.

3. Sprinkle with Salt and pepper and nutmeg. Put 1 1/2 Tbsp butter in each half.

4. Cover pan and bake about 45 minutes.

5. Combine rice, broth and salt with 2 C water in pan. Boil and then simmer about 40 minutes. (or use rice cooked in broth..)

6. In a 10 inch pan, heat olive iol over meduim heat, coat the pan and saute onions, celery and carrots for 3 minutes.

7. Add pears and saute 2 minutes.

8. Cover t

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