Stuffed Acorn Squash With Wild Rice and Pomegranates

This fall, I’m officially in love with squash of all kinds. I love roasted rainbow slices of delicata squash, butternut squash soup and of course my old favorite acorn squash. Squash is such a versatile and easy fall vegetable and there is no reason to be intimated. In fact, you don’t need to peel squash at all when roasting. Just cut it in half, drizzle over some olive oil, add a pinch of salt and pepper and roast until soft. Roasting squash is kind of a miraculous event – you can’t even imagine that something so hard could turn into something so sweet and caramelized in the oven.

Even though I’m not vegetarian and look forward to my Thanksgiving turkey every year, I have many vegetarian friends and clients and they are always looking for an extra special dish for the holidays rather than being left with all the vegetable side dishes. Personally, I’m moving away from eating meat with every meal to having meat once in a while for a little extra flavor so this roasted acorn squash would be perfect for anyone – vegetarian or carnivore come Thanksgiving or Christmas Day. You can experiment your own spice mixture and add some holiday pizzazz with some cranberries or pomegranates too. Of course, you could add in a little ground pork or turkey into the stuffing mix but I think this is perfect just as it is.

Stuffed Acorn Squash with Cranberries and Pomegranates (serves 2 or 1 hungry vegetarian)

1 medium acorn squash halved lengthwise and seeds removed
1/2 medium yellow onion, finely chopped
4 scallions, finely chopped
8 cremini mushrooms, sliced thinly
2 celery stalks, finely chopped
1 tablespoon thyme
2 tablespoons fresh parsley, finely chopped
1 cup mix of cooked wild rice and brown rice – preferably cooked in vegetable or chicken stock instead of water
1/2 cup walnuts, chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
Sea salt and black pepper – to taste
1 tablespoon cup dried cranberries, finely chopped
1 tablespoon pomegranate seeds

Method:

  1. Heat the oven to 450°F.
  2. Cut the squash in half, scoop out the seeds and place cut side up on a roasting tray. Drizzle over a little olive oil and season with salt and pepper. Roast in the oven until just a little soft for about 30 minutes.
  3. Saute the onion, scallions, mushrooms and celery in the butter. Stir occasionally and cook on low heat until the onion is translucent and the vegetables are soft for about 5 minutes.
  4. Stir in the thyme and add salt and pepper to taste.
  5. Stir in the rice, chopped walnuts and cranberries.
  6. Remove the squash from the oven and add the rice filling to each half.
  7. Lower the oven temperature to 350°F.
  8. Place squash back in the oven and roast for a further 25 minutes until the squash is completely tender.
  9. Remove from oven and sprinkle the fresh parsley and pomegranate seeds over the top. Serve warm.

 

 

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