🫙 From the Spice Rack

Acorn Squash and Wild Rice

Name: Acorn Squash and Wild Rice
Ingredients: 1 . preheat the oven to 350 degrees (f).; 2 . cut each squash in half and remove the seeds and pulp. in; 3 . pour about 2 inches of water into a large stockpot. place; 4 . meanwhile, in a large skillet, heat the oil over low heat.; 5 . spoon the wild rice and brussels sprout mixture into the s

Ingredients 2 each acorn squash, about 1-1/2 pounds each 1/2 pound Brussels sprouts 2 teaspoons olive oil 1 cup onion, diced 1 teaspoon fennel seeds 1 teaspoon marjoram, dried 1/4

maineasy

Ingredients5 items

Ingredients

1. preheat the oven to 350 degrees (f).
2. cut each squash in half and remove the seeds and pulp. in
3. pour about 2 inches of water into a large stockpot. place
4. meanwhile, in a large skillet, heat the oil over low heat.
5. spoon the wild rice and brussels sprout mixture into the s

Directions

1
Ingredients 2 each acorn squash, about 1-1/2 pounds each 1/2 pound Brussels sprouts 2 teaspoons olive oil 1 cup onion, diced 1 teaspoon fenn
2
Preheat the oven to 350 degrees (F)
3
Cut each squash in half and remove the seeds and pulp
4
In a large baking dish, place the squash, cut side down, with about 1 inch of water
5
Bake until tender, about 45 minutes
6
Pour about 2 inches of water into a large stockpot
7
Place a collapsible steamer in the pot, cover, and bring to a boil
8
Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender

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