Stuffed Acorn Squash

Here is a recipe from the old Moosewood Cookbook that I’ve been making for years in the winter time.  It’s a really tasty vegetarian recipe that’s also quite hearty.  It also looks pretty impressive when it’s served – it’s best to use quite small squash if you’re going to serve a half for each person.

What you need:

2 medium-sized acorn squash

1 cup uncooked brown riced

1 tablespoon butter or olive oil

2 cloves garlic, minced

2 medium-sized tart apples, diced

2 oranges, sectioned

1/2 teaspoon cinnamon

1/2 teaspoon allspice or cloves

1 teaspoon salt

2 tablespoons brown sugar

1 cup chopped pecans

What you do:

1.  Cook the rice in 1 & 3/4 cups water for 45 minutes, then let it rest off the heat for 10 minutes.

2.  Cut the squash in half, de-seed and place cut-side-down on a baking tray.  Bake for 30-40 minutes at 350F, or until very soft.

3.  Melt the butter, then cook the onions until slightly browned.

4.  Add garlic, apples, oranges and spices and cook for about 5 minutes more.

5.  Add the apple mixture to the cooked rice and season with salt and brown sugar.

6.  Fill the squash with the rice mixture, top with nuts and a little more brown sugar if you like.

7.  Bake at 350F for 20-30 minutes or until heated through.

I like to have some for leftovers – I scoop it all into a container to save in the fridge, so it doesn’t look fabulous.  But it sure tastes great!

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