Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash - Price Rite

Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash

Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash

Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash

Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash

Recipe - Price Rite Marketplace Corporate

Wild Rice, Pear & Gorgonzola Stuffed Acorn Squash

Prep Time20 Minutes

Servings6

Cook Time55 Minutes

Calories340

Ingredients

3 medium acorn squash (about 1½ pounds each)

1 medium fennel bulb, trimmed and cut into 1½-inch pieces (about 2 cups)

1 package (6 ounces) long grain & wild rice mix

1/4 cup dried cranberries

1 large red Anjou or Bosc pear, cored and cut into 1½-inch pieces (about 1½ cups)

1/2 cup shelled walnuts

1/3 cup crumbled Gorgonzola cheese

3 Tbs chopped fresh sage leaves (about 10 leaves)

1/4 tsp salt

1/8 tsp ground black pepper

Directions

1. Preheat oven to 375°. Cut each squash crosswise in half; remove and discard seeds. Place squash, cavity side down, on rimmed baking pan. Bake 25 minutes; add fennel to pan with squash and bake 20 minutes longer or until squash and fennel are tender. Turn squash cavity side up.

2. Meanwhile, prepare rice as label directs, adding cranberries during last 5 minutes of cooking. Fold fennel and remaining ingredients into rice mixture. Fill squash cavities with rice mixture and bake 10 minutes.

Nutritional Information

11 g Fat
3 g Saturated fat
11 mg Cholesterol
564 mg Sodium
57 g Carbohydrates
7 g Fiber
10 g Protein

20 minutes

Prep Time

55 minutes

Cook Time

6

Servings

340

Calories

Shop Ingredients

Makes 6 servings

3 medium acorn squash (about 1½ pounds each)

Acorn Squash, 2 pound

Acorn Squash, 2 pound

On Sale!

Add Acorn Squash, 2 pound to Favorites.Add Acorn Squash, 2 pound to Favorites.

$1.58 avg/ea was $2.58 avg/ea$0.79/lb

1 medium fennel bulb, trimmed and cut into 1½-inch pieces (about 2 cups)

Anise Florence/Sweet Fennel/Fennel, 1 each

Anise Florence/Sweet Fennel/Fennel, 1 each

Add Anise Florence/Sweet Fennel/Fennel, 1 each to Favorites.Add Anise Florence/Sweet Fennel/Fennel, 1 each to Favorites.

$2.99

1 package (6 ounces) long grain & wild rice mix

Wholesome Pantry Organic Long Grain Brown Rice, 32 oz

Wholesome Pantry Organic Long Grain Brown Rice, 32 oz

Add Wholesome Pantry Organic Long Grain Brown Rice, 32 oz to Favorites.Add Wholesome Pantry Organic Long Grain Brown Rice, 32 oz to Favorites.

$3.99$0.12/oz

1/4 cup dried cranberries

Bowl & Basket Sweetened Dried Cranberries, 5 oz

Bowl & Basket Sweetened Dried Cranberries, 5 oz

Add Bowl & Basket Sweetened Dried Cranberries, 5 oz to Favorites.Add Bowl & Basket Sweetened Dried Cranberries, 5 oz to Favorites.

$1.49$0.30/oz

1 large red Anjou or Bosc pear, cored and cut into 1½-inch pieces (about 1½ cups)

D'Anjou Pear, 1 ct, 6 oz

D'Anjou Pear, 1 ct, 6 oz

Add D'Anjou Pear, 1 ct, 6 oz to Favorites.Add D'Anjou Pear, 1 ct, 6 oz to Favorites.

$0.75 avg/ea$0.12/oz

1/2 cup shelled walnuts

Diamond Walnuts, 16 oz

Diamond Walnuts, 16 oz

Add Diamond Walnuts, 16 oz to Favorites.Add Diamond Walnuts, 16 oz to Favorites.

$4.49$0.28/oz

1/3 cup crumbled Gorgonzola cheese

BelGioioso Freshly Crumbled Gorgonzola Cheese, 5 oz

BelGioioso Freshly Crumbled Gorgonzola Cheese, 5 oz

Add BelGioioso Freshly Crumbled Gorgonzola Cheese, 5 oz to Favorites.Add BelGioioso Freshly Crumbled Gorgonzola Cheese, 5 oz to Favorites.

$3.79$0.76/oz

3 Tbs chopped fresh sage leaves (about 10 leaves)

Not Available

1/4 tsp salt

Morton Salt, Plain, 26 Ounce

Morton Salt, Plain, 26 Ounce

Add Morton Salt, Plain, 26 Ounce to Favorites.Add Morton Salt, Plain, 26 Ounce to Favorites.

$1.69$0.07/oz

1/8 tsp ground black pepper

Badia Ground Black Pepper, 6 oz

Badia Ground Black Pepper, 6 oz

Add Badia Ground Black Pepper, 6 oz to Favorites.Add Badia Ground Black Pepper, 6 oz to Favorites.

$3.99$0.67/oz

Nutritional Information

11 g Fat
3 g Saturated fat
11 mg Cholesterol
564 mg Sodium
57 g Carbohydrates
7 g Fiber
10 g Protein

Directions

1. Preheat oven to 375°. Cut each squash crosswise in half; remove and discard seeds. Place squash, cavity side down, on rimmed baking pan. Bake 25 minutes; add fennel to pan with squash and bake 20 minutes longer or until squash and fennel are tender. Turn squash cavity side up.

2. Meanwhile, prepare rice as label directs, adding cranberries during last 5 minutes of cooking. Fold fennel and remaining ingredients into rice mixture. Fill squash cavities with rice mixture and bake 10 minutes.