Autumn is in full swing and all of the leaves on the trees are changing.. So naturally, I decided to buy some acorn squash! I’ve been patiently waiting for the perfect opportunity to roast them and stuff ’em with delicious goodies!
The time has arrived!! My friend, Ali, had an autumnal feast at her beautiful apartment, so I decided to make stuffed acorn squash two ways, a savory and a sweet stuffing all mixed in with some brown and wild rice!
Here’s what I made:
Stuffed Acorn Squash
2 Acorn Squash, halved and scooped clean
Salt & Pepper to taste
1 1/2 c. Long Grain Brown Rice
1/2 c. Wild Rice, I used Black Thai Rice/Purple Sticky Rice
4 c. Water
(Makes approximately 8 c. of rice)
4 c. Rice mixture
1-2 cloves of Garlic
1/4 Red Onion, diced
2 Carrots, julienne
1/4 c. Mushrooms, sliced
1/4 c. Zucchini, diced
2 Tbsp. Crushed Chunky Tomato Sauce
Couple dashes of Cumin, Salt, & Pepper to taste – Feel free to be liberal with the salt & pepper
4 c. Rice mixture
1 Granny Smith Apple, diced
1/4 c. Dried Cranberries
1/4 c. Chopped Pecans
1 Tbsp. Brown Sugar
1 Tbsp. Honey/Agave Nectar
2-3 Tbsp. Soft Goat Cheese (optional)
Couple dashes of Salt
The savory mixture has a lot more “cooking” involved. In a medium sized saucepan with a little bit of oil on medium/high heat, add the garlic and then the onions.
Next, once the onions become translucent, add in your mushrooms so they can sweat out their moisture. Afterwards, add the carrots and the zucchini until they are both soft. Season the vegetables with salt, pepper, and cumin to your liking.
Last, the tomato sauce/crushed tomatoes to make the mixture a bit more cohesive.
Fold in the vegetables into the rice mixture.
For the sweet mixture, peel and dice your apple and fold in the other ingredients so that they are evenly distributed throughout. Add in the brown sugar, honey/agave and a dash of salt to taste.
Now it’s time to preheat the oven to 400°F.
The next step is halving your acorn squash. I recommend a nice and sharp serrated knife! Acorn squash isn’t too tough, but it will take a bit of sawing before it gives.
Scoop out the insides with a spoon and make sure to reserve the seeds to bake ’em up into a crunchy goodness! If you’re looking for a fun seed recipe, try Francisco’s! Or just simply mix ’em up with some oil, salt, and pepper for a classic!
Next, you want to give the squash halves a nice lather in olive oil on the inside and the outside and a touch of salt and pepper.
Bake the halves until they are about 80% cooked through and easy to puncture with a fork. Take note of the different sizes of your squash – the bigger your squash, the longer it will take. It took my small squash about 20 minutes and the larger one about 35-40 minutes.
Now, you can scoop in your different mixtures into the squash and bake again for another 25-30 minutes so that the squash is fully cooked through and the mixture is nice and steamy hot!
The best way to eat these is with a spoon so you can scoop out the squash with every bite or simply picking them up and chowing down! For those goat cheese lovers, I also topped some of the sweet mixture with crumbled goat cheese! It was absolutely divine!
Some Potluck Tips
If you’re serving the squash at a potluck feast like I did, I highly recommend cutting up the squash halves so that more people can pick up a piece for themselves! I also had some leftover stuffings and so I served them on the side in some nice bowls. You can also try adding another squash to distribute more of the stuffing!
The stuffed squash was super filling and delicious! It was a great crowd pleaser to have two different types for people to choose from!
It also paired really nicely with many of the other delicious additions to the feast such as roasted sweet potato and butternut squash, baked apples, roasted turnips with green onion and rosemary, broccoli parmesan fritters, brie and crackers, a beautiful greens salad topped with baked pumpkin seeds, pomegranate seeds, & chockfull of veggies, and a sweet fruit salad.
Okay, stop drooling! Get to cooking!