Featured Recipe: Stuffed Acorn Squash

Roasted acorn squash can do double duty when filled with a hearty mixture of brown rice, apples, and walnuts. It can stand in as a substantial side, or star at the center of the plate when adding your favorite protein (vegetarian or meat-based). The brown rice can be made up to 2 days ahead; keep it refrigerated in an airtight container. And you can assemble the filling up to 6 hours ahead; just keep it covered in the fridge till you’re ready to stuff.

(Serves 2)

Ingredients

• 1 medium acorn squash, halved with the seeds taken out
• 1 medium apple (McIntosh or Honey Crisp work well), chopped
• 1 cup brown rice
• 1/2 medium onion, diced 
• Olive Oil
• Maple Syrup 
• Walnuts
• (optional) sausage or meat-free/soy product, cooked and cut 
• (optional) shredded cheddar cheese

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with foil and lightly brush acorn squash halves with olive oil. 
2. Cook 1 cup of brown rice (combine with 2 cups of water, bring to boil, then cover pan and let simmer until water is absorbed and rice is fluffy).
3. While the rice is cooking place the acorn squash in the oven and bake for about 40 minutes. 
4. In a skillet, saute onions until fragrant and add sausage or meat free product to cook. 
5. Combine in a bowl the rice, cooked sausage, onions, walnuts, and the chopped apple. Add maple syrup to taste. Stir in cheddar cheese.
6. Once the butternut squash is a little soft, put the rice mixture in the acorn squash halves and add any remaining that does not fit to the baking sheet. Bake for another 20 minutes and then pull from the oven. Let cool and serve.