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!