top of page

This week's Thankful Recipes

Meal 1

Acorn Squash Stuffed with Wild Rice, Pears, Cranberries, and Walnuts

Sauté fresh pears with savory vegetables and add wild rice to fill roasted squash halves. Vegetarians can substitute chicken broth with vegetable broth to make this a veg-friendly entrée.


3 acorn or dumpling squash

Salt and freshly ground pepper

Freshly ground nutmeg

4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided

3/4 cup wild rice

1 1/2 cups canned low-sodium chicken or vegetable broth

1/4 teaspoon salt, plus extra to taste

2 tablespoons olive oil

1 medium yellow onion, finely chopped

1 large clove garlic, minced

1 large rib celery, finely chopped

1 large carrot, peeled and finely chopped

2 firm Bosc or Anjou USA Pears, peeled, halved lengthwise, cored, and cut into 1/2-inch dice

2 teaspoons minced fresh sage

2 teaspoons minced fresh thyme leaves

1/3 cup minced fresh parsley

1/3 cup chopped walnuts, toasted (see Cook's Note below)

1/3 cup sweetened dried cranberries


Preheat the oven to 350°. Cut each squash in half crosswise. Scoop out and discard the seeds and stri