26 squash wild rice stuffing Recipes

grain and wild rice blend, acorn squash, cut in halves and seeded, margarine, onion, chopped, lemon juice, dried sage, dried cranberries, walnuts, chopped and toasted, light brown sugar, salt, pepper

delicata squash (about 4-inch diameter) or 4 small butternut squash (about 4-inch diameter) or 4 small banana squash (about 4-inch diameter) or 4 small acorn squash (about 4-inch diameter) or 4 small buttercup squash (about 4-inch diameter), brown basmati rice, wild rice, water, sea salt, olive oil, cumin, paprika, dried thyme, dried oregano, cayenne, yellow onions, diced, garlic cloves, minced, stalks celery, thinly sliced, red bell pepper, diced, yellow bell pepper, diced, parsley, chopped (1 cup), currants or 1 cup raisins, apple, diced, fresh rosemary, chopped or 1 tbsp dried rosemary, fresh sage, chopped or 1 tbsp dried sage, pecans, tamari, umeboshi vinegar or 2 tbsp use rice vinegar, balsamic vinegar, sea salt, fresh ground black pepper, parsley (to garnish )

green bell peppers, tops removed and seeded, grapeseed oil, white onion, diced, sliced mushrooms, freshly chopped garlic, zucchini, diced, yellow squash, diced, cooked wild rice, tomatoes, drained, diced red and green peppers, salt and freshly ground black pepper, tomato paste, fresh arugula or spinach, freshly chopped tarragon leaves, grated parmesan , to finish

cornish hens (cleaned, rinsed and patted dry ), butternut squash (1 package of frozen birds eye or similar), onion, diced, red bell pepper, diced, celery rib, diced, wild rice (or you can use of blend of white and wild or even brown), gorgonzola (crumbled ), fresh thyme (1 tsp dried ), fresh rosemary (1/2 tsp dried ), butter (for for sauteing the vegetables), salt, pepper, currant jelly (found right with other jams and jellies), salt, pepper, chicken broth, to cook in