Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

One side dish my family loves for Thanksgiving is Stuffed Acorn Squash. Thanksgiving however, isn’t the only time we enjoy the flavors of Autumn. It is ridiculously easy to make. If only the aroma filling your home could be bottled and turned into one of those spray mists or plug-in the wall room deodorizers.  I would invest money in that company.

Cleaning seeds from acorn squashCut the acorn lengthwise to make a heart-shaped boat.  Clean out the seeds and scrape the interior of any stringy material.

 

 

 

 

 

Drizzle extra virgin Drizzle Olive Oil over squasholive oil (Georgia Olive Oil if you available).  Then sprinkle cinnamon and fresh nutmeg or pumpkin spice as a good substitute.

Place in a pan and bake in a preheated 400° oven for about 40 minutes.  Test for tenderness with a fork. Cook longer if necessary.

 

 

While the squash bakes, cook a blend of wild,brown and white rice.  I would suggest here to follow the package directions based on the rice you purchase.  Generally speaking for two people, I mix equal parts of each kind of rice for a 1/2 cup to 1-1/4 cups boiling water. Let simmer for about 20 minutes.

White, Wild, Brown RiceWhen rice is cooked, add dried cranberries and roasted pecans, chopped, to the rice mixture.  Upon completion of squash, plate, and then spoon rice into the bowl of squash.

 

 

 

 

Roasting/Toasting pecans:  Spread pecans on a sheet pan and place in 350° pre-heated oven for about 10 minutes.   This can be done ahead of time.

Note:  Nuts contain oil and can turn rancid after a short time if not refrigerated or frozen. Try to use fresh pecans. They are expensive but keeping in the fridge will lengthen the freshness.

Enjoy,
Pam

 

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