Stuffed Acorn Squash with Wild Rice and Herbed Turkey Gravy


  • 2 acorn squash, halved and seeded
  • olive oil or turkey fat
  • 1 onion, peeled and diced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 apple, cored and diced
  • 1/4 cup dried cranberries
  • 1/2 tbsp. fresh sage, minced
  • 1 cup wild rice blend (wehani, red rice, black rice, long grain, wild, etc.), soaked overnight
  • 2 cups stock or water
  • 1 tsp. sea salt

Preheat oven to 375.  Lightly oil halved acorn squash and place flesh side down in a baking pan.  Cover and cook 35-45 minutes or until soft. While squash is baking, saute onion in a frying pan until translucent.  Add diced celery, carrot, apple, cranberries, and sage.  Add wild rice blend (discard the rice soaking water) and stock, and bring to a boil.  Add sea salt, cover and reduce flame to simmer 50-55 minutes.  Fill squash with wild rice mixture and tops with 2-3 tablespoons herbed turkey gravy.


Herbed Turkey Gravy

  • 1-2 tbsp. flour (can use rice flour or potato flour if you have a gluten allergy)
  • 2 tbsp. butter
  • 1/2 cup turkey fat and drippings
  • 1 tbsp. chopped sage
  • 1/2 tsp. thyme
  • Sea salt & black pepper to taste

Put butter into a small sauce pan and add flour.  Cook on medium heat and combine flour with butter. Slowly add turkey fat and/or drippings and whisk briskly as you add it to the pan. Add herbs and season to taste. Cook gravy 5-7 minutes. Add more flour if you want a thicker gravy.