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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Acorn Squash with Harvest Rice Stuffing Recipe

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This recipe for Acorn Squash with Harvest Rice Stuffing is from Adele and Carlo's Joy of Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp brown sugar
1/2 tsp salt
2 tbsp melted butter
2 acorn squash, halved and seeded
2 tsp olive oil
1/2 small onion, diced
2 garlic cloves, minced
1/3 cup chopped walnuts halves
2 tbsp chopped dried and sweetened cranberries
1/3 cup long grain and wild rice
1 tbsp chopped fresh thyme
freshly ground black pepper to taste
2/3 cup water
Directions:
Directions:
1. Preheat oven to 350 C (180 F).
2. Combine brown sugar, half the salt, and half the butter in a small bowl.
3. Place acorn squash halves cut side up on a parchment paper-lined baking sheet.
4. Brush the butter mixture inside the squash.
5. Tent squash with foil and roast for 1 hour or until squash is tender when pricked with a fork.
6. Meanwhile, heat olive oil in a medium saucepan and saute onion for 2 mins. over medium heat.
7. Stir in garlic, walnuts, cranberries, rice, half the thyme, the remaining salt, and pepper and saute for another minute.
8. Add water and bring to a simmer. Cover and cook on low for 20 to 25 mins. or until water is absorbed and rice is tender.
9. Remove cooked squash from oven and stuff with cooked rice mixture.
10. Drizzle each half with the remaining butter and sprinkle with thyme.
11. Tent with foil again and return to oven for 5 mins.
12. Serve - Bon Appetite!
Personal Notes:
Personal Notes:
Serves 4 people.

 

 

 

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