Happy Thanksgiving?

For this recipe, I have no words. Other than: I should have made this for Thanksgiving.

For realsies, pin this on your "Thanksgiving" board.

Cranberry-Orange Stuffed Acorn Squash
makes two
Inspired by Martha

1 acorn squash
2 tsp EVOO
1 sweet yellow onion, finely diced
2 cloves garlic. minced
2 cups sliced brown mushrooms
1/4 c. walnuts, roughly chopped
1 sprig fresh thyme
3-4 medium sage leaves
1/4 c. dried cranberries
zest of 1/2 orange
1 cup cooked wild rice
salt and pepper to taste

Wash squash well - lots of nooks and crannies! Cut in half, scoop out goop, and roast face up, uncovered at 450F for 30 minutes. 

Meanwhile, saute garlic and onion in EVOO.

When soft, add mushrooms and saute for 4-6 minutes or until soft.

Chop walnuts.

Remove thyme leaves from sprig. Finely chop with the sage.

Remove squash from oven and scoop out about 1/3 c. of flesh from any thick edges.  Roughly chop.

Add nuts, sage, thyme, squash, and dried cranberries to onion/mushroom mixture.

Zest orange over the pan.

Add wild rice and mix.

Stuff mixture into squash halves. Bake an additional 20 minutes or until toasted. 

Remember that garlic cashew cream? Yeah, pour that stuff over.

Never too early for Thanksgiving meal planning :)

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