This is my favourite recipe for the fall. So flavourful, colourful and perfect for a fresh Fall dinner.
2 large acorn squashes
4 celery stalks
1 cup dried cranberries
2 cups sliced mushrooms
1 tbsp sage (fresh is best)
1 cup wild rice
1 tbsp brown sugar
2 tbsp fresh parsley
Salt and pepper
Grape seed oil
1/4 cup pecans
Preheat the oven to 350.
Slice your acorn squash in half and brush with coconut oil. Place these into the oven for about 40 minutes or until very soft.
Slice your apple, celery and onion into bite sized pieces. Combine all this together, then add in mushrooms, cranberries and sage. Now mix in the parsley, brown sugar, salt and pepper. Mix well and set aside.
Cook your rice, you need 1 cup dry wild rice combine with 2 cups water and boil until the rice has absorbed all the water.
In the meantime, heat a pan with grape seed oil and fry your apple/ celery etc. mixture until soft and aromatic. Should take about 20 minutes on medium heat.
Then add in cooked rice. This should cook on the stove for about 10 extra minutes once you have added in the rice. Low heat and keep mixing so the rice doesn’t stick to your pan. Sometimes I add water to the pan to keep this moist.
When the acorn squash is done, remove from the oven and pile in the rice and veggie mixture. Top with pecans.
This will fill 4 halves, pretty stuffed ! Or you can save the extra rice and eat alone.