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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees F.
Step 2
In a 3.5 quart non-stick pot, heat olive oil and butter over medium heat. Add onions, and cook until translucent and soft, about 5 minutes. Then add garlic with a few extra drizzles of oil, and cook for another 2 minutes, until fragrant.
Step 3
Stir in mushrooms, thyme, and rosemary. Cook for 3 minutes, stirring, until the mushrooms are softened. Add the wild rice and stir for about 2 minutes, until it smells fragrant and nutty.
Step 4
Add the white wine and cook until reduced. Then, stir in the broth and bring to a boil. Season with salt and pepper to taste. Lower to a simmer, and cook over medium-low heat for about 45 minutes, or until rice is cooked to your liking. Remove from heat and let rest for 10 minutes.
Step 5
When ready, fluff with a spatula, and stir in almonds and parsley.
Step 6
Using a very sharp knife, cut each acorn squash in half lengthwise (from top to bottom). Scoop out the seeds.
Step 7
Cut a small flat surface on the bottom of each half, so that the squash can stand on its own.
Step 8
Drizzle the interior of the squash with olive oil, and season with salt and pepper. Arrange the squash on a large sheet pan. Roast in the preheated oven for about 30 to 35 minutes, until golden brown and tender.
Step 9
Fill each roasted acorn squash half with the prepared wild rice pilaf. Top with more parsley and almonds if desired. Enjoy!
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