#Stuffed acorn squash recipe full

There are a world of meal ideas to cook up on Thanksgiving, and I cover so many recipes right here on my blog! Include any of the below dishes in your Thanksgiving lineup for smiling faces and full bellies.Every family has their own arsenal of recipes. Cook up these delish Thanksgiving items too! When the squash is fork tender, scoop the flesh from the inside and, being careful not to puncture the skin, leave a thin layer on the outside (hold it with some paper towels if it’s too hot to handle.) Stir the scooped out flesh in with the rice mixture, and then stuff the mixture into each half of the acorn squash.įinally, return the stuffed squash to the oven and bake for another 15 minutes, until slightly crispy and warmed through. Stir in the feta, cranberries, apples, rosemary, sage, salt, and pepper. The length of time will depend on your rice.

Let simmer until the rice is cooked and the broth is absorbed (about 15 minutes) or until tender. Cook until the mixture is fragrant and the veggies are brightly colored, about 5 minutes.Īdd the rice and broth to the veggies and cover.

Add the carrots, celery, onion, and garlic. Next, heat the oil in a large pot over medium heat. Finally, set the halves cut side up on a baking sheet and bake for 45 to 60 minutes, until fork tender. Brush the insides with the oil and sprinkle with salt and pepper. Cut the squash in half vertically (from north to south), and scoop out the seeds. It’s like the bread bowl of the gourd world, served up with a delicious filling of veggies, cranberries, and apples. This stuffed acorn squash recipe is just as cute as it is delicious.

Salt & Pepper: Finally, finish things off by adding ½ tsp of salt and pepper, and you’re finished!.

#Stuffed acorn squash recipe free

Feel free to throw in more of your favorites, like thyme! Herbs: Rosemary and sage bring the flavor of fall.Apple: Additionally, dice up ½ of a granny smith apple for zingy crunch.Dried Cranberries: For an element of sweetness include ¼ cup of dried cranberries.Feta Cheese: 1 cup of crumbled feta brings creamy tang to help cut through the flavorful veggies.Vegetable Broth: We will use 2 cups of veggie broth to cook the rice, as this is much more flavorful than simply using water.Feel free to substitute white or brown rice, or go with a different grain, like bulgur or quinoa. Wild Rice: 1 cup of wild rice will add both density and flavor.Veggies: Carrots, celery, onion, and garlic (otherwise known as a Mirepoix) create a flavorful foundation for this stuffing.Salt and Pepper: We’re keeping the flavorings for this part simple with ¼ tsp of both salt and pepper.įor the stuffing we’re going for a tasty blend of veggies (carrots, onion, and celery), loads of spices, wild rice, dried cranberries, and even a granny smith apple.Olive Oil: We will use 2 tablespoons of olive oil to help the squash roast to golden brown perfection.Acorn Squash: Start off with 3 acorn squashes, which will amount to 6 servings.You’re in for a treat! Ingredients for this stuffed squashįor the squash you’ll just need a few basics. It’s salty, but sweet, and totally satisfying.

I couldn’t have chosen a more flavorful option for my first acorn squash recipe, as this dish is filled with so many savory ingredients. So, without further ado, I present to you stuffed acorn squash. Though I feel this way, it wasn’t until doing a quick dive through my site that I realized I’ve never covered a recipe that uses this fancy little gourd! I figured the time is now, as Thanksgiving is quickly approaching and gourds are all around cozy fall foods. And I don’t get it! They’re so delicious and make a great addition to all sorts of recipes. I feel like recipes with acorn squash are few and far in between. It’s the perfect dish to serve up if you’re looking for something unique and memorable! Fill up on Stuffed Acorn Squash, a Thanksgiving-approved feast made with wild rice, dried cranberries, granny smith apples, and loads of veggies.