Stuffed Acorn Squash
by Janette Mitchell
Prep time 1 hour | Serves 4
2 acorn squash, cut in half across the rib to make 4 halves
4 tbsp olive oil, divided
1 onion, diced
2 celery stalks diced
2 cups sliced mushrooms
2 cloves of garlic minced
1 medium apple diced, skin left on
1 cup cooked wild rice
¼ cup apple juice
½ cup toasted each pecans and pistachios
3 tsp dried sage
2 tsp chopped dried rosemary
1 tsp salt
½ tsp pepper
- Preheat oven to 400°.
- Place 4 halves of the squash on a parchment lined baking sheet. If the squash does not sit straight, cut a bit off the bottom to level out.
- Use an ice cream scoop to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and roast until al dente, roughly 30 minutes. Set aside when done.
- Meanwhile, cook rice and set aside.
- While rice is cooking, heat a large skillet over medium heat and heat remaining oil. Add onions and celery stirring occasionally until translucent, about 3-4 minutes.
- Season with salt and pepper. Add garlic, remaining spices and cook until fragrant, 1-2 minute more.
- Add nuts, apple juice and rice. Stir until combined.
- Taste and adjust seasoning as needed. Divide mixture among the 4 squash halves.
- Put back into the oven and cook another 10 -15 minutes or until the squash is tender and filling is warmed.
Cooks Note: Enjoy as a complete meal or cut each half into slices and serve as a side. For the meat eaters in the family, You could add some cooked, chopped prosciutto into the stuffing mixture. But keeping as is, is perfect for vegetarians and those that prefer a plant based meal. Also note that the skin is fully edible once cooked!