Fall has arrived. It’s time to enjoy the seasonal vegetables. Stuffed acorn squash makes the prefect dinner. This beauty of a squash is versatile and mild tasting. It’s great for even the most picky of eaters. In addition, it just says “Fall”.
Stuffed acorn squash makes an easy weeknight dinner. It’s a simple and quick meal especially if it is prepared earlier in the day or even the previous weekend. Then it is ready for the oven. Here is how to do it.
1 each acorn squash cut in half with seeds removed
1 tablespoon olive oil
1/2 pound sausage, bulk
1/4 cup onion, finely chopped
1/4 cup carrots, finely chopped
1 tablespoon garlic, minced
1/4 cup celery, finely chopped
1/2 cup white wine, dry (water may be substituted)
1/2 cup cranberries, dried (raisins may be substituted)
1/2 cup walnuts, chopped
1 cup brown rice, cooked
1/4 cup sticky black rice, cooked (additional brown rice may be substituted)
1 teaspoon red pepper flakes
1 teaspoon thyme, leaves, dried or fresh
1 teaspoon fennel seeds
1/2 cup Parmesan cheese, flaked or grated
1. Place squash halves cut side down in dish. Add 2 tablespoons of water and cover. Microwave until squash is soft. Remove from microwave. Set aside.
2. Place oil in a skillet and heat. When skillet is hot, add sausage, onion and carrots. Sauté until they begin to color. Add garlic and continue to sauté for 2 minutes. Add celery and wine (or water), cover and steam until the vegetables are barely cooked and the wine has evaporated. Place entire contents of skillet in a mixing bowl.
3. Add cranberries, walnuts, rice, pepper flakes, thyme, and fennel. Stir to combine.
4. Place one half of mixture into each squash. Top with Parmesan cheese. (Can be prepared to this point and refrigerated)
5. Bake at 400 degrees until acorn squash and stuffing are hot and browned. Enjoy!