1 Acorn Squash, sliced in half end to end2 Cups Wild Rice, your favorite recipe 1/2 cup Diced Apple 1/2 cup Toasted Pecans 1 tsp. fresh sage
Lay squash cut side down on oiled pan and roast at 325 for 40 minutes Removed seeds, spoon out meat and dice. Blend squash with apples, rice, Pecans and sage. Stuff Hollowed squash. Bake for 20 Minutes till warmed through. Salt and Pepper to taste.
Gary Coffelt, Executive Chef - The Doubletree Hotel at Warren Place
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