Just made the most delicious stuffed acorn squash
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Anonymous
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I had this dish at restaurant in Ashville, NC a few weeks ago so I tried to make it myself. It is not exact, but it is excellent.
2 acorn squash cut in half, place on a baking sheet, brush with olive oil and dust with pepper. Put into 400 degree oven for 45 min. Cook rice (enough for two servings) in chicken stock. In large sauté pan cook 1/2 diced onion, 2 sliced celery stalks, minced garlic, and 1 package cut cremini mushrooms in olive oil. I added a little bit of chicken stock to keep it moist. You could use white wine. Oh, I also threw in some herbs de provence for flavor. Add the rice to the sauté mixture, and add 1/3 cup of craisins and 1/3 cup of pine nuts, and grated Parmesan cheese. When the acorn squash has cooked for 45 minutes, fill with mixture and put back in oven for another 15 min. Perfect fall dinner. |
Anonymous
| Yum! I love squash |
Anonymous
| What a great idea. I need to get out of my rut of doing acorn squash with just butter and maple syrup. Not that that's not yummy. |
Anonymous
| This sounds like a good dinner for vegetarian night. Seems like wild rice might be good, no? |
Anonymous
I was thinking the same thing! |
Anonymous
| I make a vegetarian southwestern stuffed winter squash that is very good. Mmmm! |
Anonymous
| I love you OP! I was looking for more things to cook with herbs de provence. I also love all kinds of squash. |
Anonymous
| I love winter squashes. I fill them with lentils and goat cheese for a more balanced meal. + Green salad and nice glass of Pinot = perfect fall dinner! |
Anonymous
| I am bumping this thread to thank OP. I have added this into our meal rotation and have varied the recipe, using different types of rice. I also added spicy sausage to appease my meat loving husband. This is really a terrific recipe and change from our typical meal! |
Anonymous
| Dh made stuffed squash recently since we are looking for ways to use our bountiful CSA squashes. He made it with wild rice and pork sausagee |
Anonymous
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Good call now for everyone who's hosting a vegetarian for Thanksgiving. Just sub out the chicken stock for veggie stock or wine.
The cheese also doesn't sound essential, so it could be vegan. I bet it would also be good with toasted pecan bits instead of (or even in addition to) the pine nuts. |