NECM KITCHEN STUFFED ACORN SQUASH DINNER WITH WINTER CITRUS SALAD (AVAILABLE DECEMBER, 7 – DECEMBER, 11)

First Course; Mixed Escarole and Radicchio topped with fresh shaved fennel, cara cara orange segments, crumbled candied pecans, goat cheese, served with a side of citrus vinaigrette.

Second Course; Acorn squash seasoned and roasted with Vermont maple syrup, stuffed with house made Farro, cranberries, apples, carrots, celery, Spanish onions and crumbled Pig Rock garlic, rosemary chicken sausage. Finished with a sage, rosemary brown butter and fresh parsley.

Instructions –
Let dinner set for 20 minutes out of fridge to take chill off
Pre-heat oven to 350 degrees
Bake with lid on for 20-25 minutes until hot and squash is fully cooked