|20 min||50 min||4|
|2 squash||Acorn squash (washed, halved lengthwise & seeded)|
|1 tbsp||Butter, vegan (melted)|
|1 tbsp packed||Brown sugar (light, packed)|
|1 cup||Wild rice, dry|
|3/4 cup||Pecans (toasted & finely chopped)|
|1/2 cup||Cranberries, dried (finely chopped)|
|1/4 cup||Basil, fresh (finely chopped)|
|1 whole orange(s)||Orange peel (zest)|
|2 whole orange(s)||Orange juice|
|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!