|20 min||50 min||4|
|2 squash||Acorn squash (washed, halved lengthwise & seeded)|
|1 tbsp||Butter, unsalted (melted)|
|1 cup||Wild rice, dry|
|2 cup||Water, filtered|
|3/4 cup||Pecans (toasted & finely chopped)|
|1/2 cup||Cranberries, dried (finely chopped)|
|1/4 cup||Basil, fresh (finely chopped)|
|1 tsp||Kosher salt|
|1/2 tsp||Black pepper|
You could also add a tablespoon of olive oil if you would like.
You will have some of the rice mixture left over, store it covered in the refrigerator.
It's perfectly fine to eat the skin of the squash - it has lot's of fibre!