4 Servings 35 min Cook
1 Tbsp Olive Oil
3 Clove Garlic
1 Slice, medium (1/8" thick) Onions
1 Squash (4 inch dia) Squash
1 1/2 Cup Wild Rice
1/2 Cup (not packed) Raisins
Heat oil in large sauce pan or dutch oven over medium heat
Add garlic, squash seeds and chopped onion and cook for 5-7 minutes before adding any herbs like thyme or rosemary
add diced acorn squash and cook 10 minutes until soft, stir to avoid sticking
Add wild rice, stir well and add 3 cups water
Bring to a boil then simmer on low for 20 minutes
Add raisins and serve