Measurements

• 2 medium acorn squash
• 1 cup wild rice
• 1 cup onions
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 2 cloves garlic
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 tsp sage
• 1 tsp thyme
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil
• 2 cups vegetable broth

Preparation Method

• Preheat oven to 400°F (200°C).
• Brush acorn squash halves with 1 tbsp olive oil, season with salt and pepper.
• Place squash cut side down on a baking sheet.
• Roast for 25-30 minutes until tender.
• Cook wild rice according to package instructions using vegetable broth.
• In a skillet, heat 1 tbsp olive oil over medium heat.
• Add onions, celery, and carrots, sauté until soft.
• Stir in garlic, cook for 1 minute.
• Add cooked wild rice, cranberries, pecans, sage, and thyme.
• Season with salt and pepper, mix well.
• Remove squash from oven, turn cut side up.
• Fill each squash half with the rice mixture.
• Return to oven, bake for 10 minutes.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.