Tired of the same mundane dinner options? Spice it up with this vegetarian feast! Roasted acorn squash is stuffed with forbidden black rice, red delicious apples, celery, walnuts, and parmesan cheese. Drizzle our zesty cranberry orange chutney on top to finish it off and voila, your new favorite dinner is ready!
Local sourcing for our acorn squash comes from Driftless Breeze (Fennimore, WI). Our onion comes from Alsum Farms (Friesland, WI) and our celery comes from Victory Farms (Hudsonville, MI).
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.
Acorn squash, ghee, garlic, sage, apple, onion, celery, walnut, cheese, forbidden rice, parsley, cranberry orange chutney: orange, cranberries, orange juice, date paste, allspice, jalapeno peppers, cinnamon sticks (Allergens: Dairy and nuts)
Ingredients may change due to market availability. Please email email@example.com if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 470
- Fat: 17g
- Carbohydrates: 72g
- Protein: 15g
- Sodium: 270mg