| Ingredient | ULF # | Portion |
|---|---|---|
| Louisa Stuffed Shells | 762008 | 4 ea. |
| Acorn Squash, Cubed | 141083 | 3 oz. |
| Brussel Sprouts, Halved | 126122 | 3 oz. |
| Tulkoff Minced Garlic | 430439 | .5 oz. |
| Fisher Pecan Halves | 431215 | 1 oz. |
| Apple Cider | 100785 | 2 oz. |
| Prairie Farms Heavy Cream | 149733 | 8 oz. |
| Taylor 1/4" Diced Onions | 143608 | 2 oz. |
| Thyme | 133118 | .25 oz. |
Preheat your oven to 325°F (163°C). In a large bowl, toss the diced acorn squash, Brussels sprouts, sliced onion, and minced garlic with olive oil and Liva’s seasoning until evenly coated. Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, or until golden brown and tender, stirring halfway through.
In a saucepan, bring the apple cider to a simmer over medium heat. Reduce it until thickened and it coats the back of a spoon, about 10-15 minutes.
Steam the stuffed shells until they are hot in the center, about 5-7 minutes.
On each plate, create a base with the roasted vegetable blend. Top with the steamed stuffed shells and generously cover with the apple cider sauce.
Finish with toasted pecans and extra fresh thyme for a burst of flavor.
