Wild Rice Stuffed Delicata Squash Rings
These Wild Rice Stuffed Delicata squash rings are a wonderful Fall meal!
By Jon Doe
They make a great addition to your holiday menu as a side or are hearty enough to be served as a main course!
Ingredients Delicata squash Avocado oil Diced yellow onion Diced celery Diced carrots Garlic cloves Wild rice mix Water Salt Pepper Cannellini beans Dried apricots Chopped pecans
Let's make Wild Rice Stuffed Delicata Squash Rings
Preheat the oven to 350 degrees. Slice your delicata squash into 1-inch rings.
Using a spoon, remove the seeds, and place the squash on a greased cookie sheet. Set aside.
In a medium saucepan, heat the avocado oil over medium-high heat. Add in the onions, carrots, and celery and sauté until the onions are translucent about 7-10 minutes.
Add in the wild rice and garlic, and sauté, constantly stirring, for another minute.
Add in the water, salt, and pepper. Bring to a boil. Reduce to a simmer, cover, and cook until the rice has absorbed the water, about 45 minutes. Once the rice is cooked, stir in the cannellini beans and apricots.
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