stuffed acorn squash & red wine cranberry sauce | hot for food

Name: stuffed acorn squash & red wine cranberry sauce | hot for food
Ingredients: 2 acorn squash; 1/3 C melted vegan butter (can substitute melted coconut oil or olive oil); 2 tbsp maple syrup; sea salt & ground black pepper, to taste; 1 C brown rice and wild rice mixture; 1 1/2 C water; 1/4 tsp sea salt; 1/2 C finely chopped onion; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1 1/2 C frozen corn, thawed and drained; 1 C finely chopped red pepper; 3 C finely chopped kale, stems removed; 3 garlic cloves, minced; 1/3 C roasted tahini; 1 C canned whole cranberry sauce; 1/2 C red wine; 1 tsp orange zest; 1 C dried cranberries; 1/2 C water; 1/2 C red wine; 1 tbsp raw cane sugar; 1 tsp orange zest

"A stuffed acorn squash & red wine cranberry sauce is the perfect dish for any Thanksgiving! These flavors and textures will win over any dinner guest...."

INGREDIENTS

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2 acorn squash

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1/3 C melted vegan butter (can substitute melted coconut oil or olive oil)

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2 tbsp maple syrup

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sea salt & ground black pepper, to taste

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1 C brown rice and wild rice mixture

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1 1/2 C water

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1/4 tsp sea salt

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1/2 C finely chopped onion

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1 tsp ground cinnamon

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1 tsp ground nutmeg

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1 1/2 C frozen corn, thawed and drained

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1 C finely chopped red pepper

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3 C finely chopped kale, stems removed

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3 garlic cloves, minced

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1/3 C roasted tahini

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1 C canned whole cranberry sauce

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1/2 C red wine

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1 tsp orange zest

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1 C dried cranberries

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1/2 C water

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1/2 C red wine

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1 tbsp raw cane sugar

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1 tsp orange zest

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