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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Cut squash in half crosswise and scoop out seeds. | 3. Trim ends so the halves can stand level on a baking sheet. | 4. Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg. | 5. Equally divide 2 tbs of the butter between the 8 halves. | 6. Cover with foil and bake for 45 minutes. | 7. Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water. | 8. Over medium high heat bring to a boil. | 9. Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes. | 10. In a medium skillet heat the oil over medium heat. | 11. Sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes. | 12. Add the sage, thyme, parsley and sauté for 1 minute more, stirring well. | 13. Remove from heat. | 14. In a large bowl combine the cooked rice, veggies, pecans and cranberries. | 15. Taste and season with salt and pepper if needed. | 16. Mound mixture equally into each of the baked 8 squash halves. | 17. Equally divide the remaining butter and dot each stuffed squash half. | 18. Lightly cover with foil and bake another 20 minutes to heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
acorn squash	4			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
butter	4	tablespoons		342.0	15.714	10.686	28.8
wild rice	1 1/2	1/2		856.8	179.76	35.352	2.592
vegetable broth	1 3/4	3/4		284.13	46.0635	10.4181	6.7158
salt	1/4	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
onion	1		chopped	60.0	14.01	1.65	0.15
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
sage	1	tablespoon	minced	-	-	-	-
thyme leave	1	tablespoon		-	-	-	-
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
pecan	3/4	cup	chopped	214.76	40.248000000000005	4.42	4.524
cranberry	3/4	cup	dried	37.95	9.8753	0.3795	0.1072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.