WILD RICE STUFFED SQUASH
  • 2 cups Festival Blend with Maple Apple Seasoning prepared with wine
  • 1 bottle of a light and fruity Wine of your choice
  • 2 medium sized Acorn Squash cut in half with seeds removed

Place squash in baking dish/pan, add small amount of water to bottom of baking dish and place ½ tsp. of butter in each squash half. Cover and bake at 350 until tender. While squash is cooking, prepare Festival Blend with Maple Apple seasoning according to instructions but replace the water in the recipe with the light fruity wine.
Remove squash from oven when done and stuff with wild rice blend. Bake in oven 5 minutes and serve warm.
Variations:
Add ¼ cup raisins or dried tart cherries to rice blend when cooking.
Add ¼ cup toasted pepitas or pecans to rice immediately before stuffing the squash.
Replace wine with apple juice or orange juice.