Featured Recipe: Stuffed Acorn Squash

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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. 

Comments

  1. VT AOE SSIPJanuary 30, 2017 at 11:47 AM

    looks like a good recipe. Does anyone know if it can be done in a crockpot?

    ReplyDelete
  2. LiveWell VermontJanuary 30, 2017 at 11:55 AM

    We have never tried it in a Crockpot, but our thought is that it would come out a lot differently. If you're willing to give it a shot, we'd love to hear how it goes!

    ReplyDelete
  3. BobbiFebruary 7, 2017 at 3:32 PM

    I would prepare the rice mixture, while the acorn squash is cooking in the microwave. cut the squash in half, clean out seeds, place in a microwave safe casserole dish(corning ware works well), add a little water to the bottom of dish,season the squash if you wish to enhance the flavor of the fillings. cover the dish, microwave for 10minutes, add the filling and heat for another 2-3 minutes covered. squash is cooked & filling is hot and moist....enjoy

    ReplyDelete
  4. LiveWell VermontFebruary 7, 2017 at 3:56 PM

    Great ideas, Bobbi. Thanks for sharing!

    ReplyDelete

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