A picture of Wild Rice Pear & Gorgonzola Stuffed Acorn Squash.

Wild Rice Pear & Gorgonzola Stuffed Acorn Squash

LAShutts @cook_2873906

Wild Rice Pear & Gorgonzola Stuffed Acorn Squash

LAShutts @cook_2873906

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Ingredients

20 mins

6 servings

3 mediumacorn squash
1 mediumfennel bulb, trimmed & cut into 1 1/2 in pieces
6 ozlong grain rice & wild rice mix
1/4 cupdried cranberries
1 largered Anjou or Bosc pear, cored & cut into 1 1/2 in pieces
1/2 cupshelled walnuts
1/4 cupcrumbled Gorgonzola cheese
3 tbspchopped fresh sage leaves
1/4 tspsalt

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Steps

20 mins

1

Preheat oven to 375. Cut each squash crosswise in half, remove & discard seeds. Place squash, cavity side down, on rimmed baking pan. Bake 25 min.
2

Add fennel to pan with squash & bake 20 min longer or until squash & fennel are tender.
3

Turn squash cavity side up.
4

Meanwhile, prepare rice as label directs, adding cranberries during last 5 min of cooking.

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Cooksnaps

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LAShutts

LAShutts @cook_2873906

on January 01, 2012 00:00

Comments

Keywords

Rice Dried Cranberry Fennel Bulb Acorn Squash Sage Wild Rice Walnut Pear Cheese

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