![]() ![]() Return to the oven and cook for another 20-25 minutes or until cheese is melted and everything is heated through. Fill the squash with the stuffing mixture, letting it overflow a bit. Pour any remaining water out of the baking dish. Remove squash from the oven and carefully flip flesh side up.Season again to taste with salt and pepper. Add the sautéed veggie mixture and fresh sage and toss to combine. Place cooked rice in a bowl and add butter and salt/pepper to taste. Remove from heat and stir in pecans and cranberries. Once onions are soft and translucent and kale has wilted down, add the garlic and cook for about 1-2 more minutes. While rice and squash are cooking, sauté the onion, kale and shallots in a large pan with 1 tablespoon of olive oil. In the meantime, prepare rice according to package directions.Loosely cover with foil and place in oven to bake until tender, about 30-45 minutes. Place squash flesh side down in a baking dish and add about 1 inch of water to the pan. Cut the squash in half and scoop out the seeds. Stuffed Acorn Squash with Brown Rice, Kale, Cranberries and Pecans Print This stuffed acorn squash is a simple, one-dish meal and one of my favorite fall recipes that I have ever created. I popped the squash back in the oven to finish cooking with the stuffing, The house smelled wonderful while it was cooking and I can promise you that the taste matches up to the presentation and aromas. You could absolutely skip the cheese if you want to keep this dairy-free. Here are the pre-roasted squash halves piled high with the kale, pecan and cranberry stuffing.īecause I think cheese almost always makes everything better, I added a sprinkle of gouda cheese to my stuffed acorn squash. Looking forward to Thanksgiving, this would also be a great use for leftover turkey. I also added some shredded cooked chicken to my filling but it’s definitely not necessary and if you’re going for a meatless meal, you won’t miss it. The sautéed kale mixture is stirred into the rice. The filling is a mix of sautéed onion, shallots, kale and garlic with pecans, dried cranberries and fresh sage. While it was roasting I cooked the rice and assembled the filling. I pre-roasted it until it was tender and nearly cooked through. I think acorn squash lends itself perfectly to stuffing so I decided to create a filling that featured some of my favorite fall flavors like hearty brown rice, kale, toasted pecans and cranberries. This recipe idea came to me when I was looking for something to do with my acorn squash other than roast it and eat it. I am in full fall food mode and have been buying up all the winter squash at the farmers market. It’s a perfect fall meal that can be prepared meatless or with chopped or shredded chicken or turkey. However, I like to add a delicious apple stuffing to my acorn squash and turn it into an easy yet elegant dish, using this recipe adapted from recipe for stuffed acorn squash with brown rice, kale, cranberries and pecans is a delicious and creative use for acorn squash that can be prepared ahead of time and easily reheated for lunches and dinners throughout the week. Whether you purchased your squash or grew one yourself, the simplest way to enjoy it is to cut in half, remove the seeds, place cut side down on a plate and microwave on high for 5 to 10 minutes, or until soft. So what about squash nutrition? Acorn squash are rich in beta-carotene, potassium, vitamin C and Fiber: all-important nutrients to help keep you and your immune system healthy for the cool months ahead. Ingredients 3 acorn squash, halved and seeded 5 tablespoons butter, softened cup brown sugar cup all-purpose flour cup chopped pecans 2 eggs cup white sugar cup half-and-half 1 teaspoon vanilla extract teaspoon salt Directions Preheat the oven to 400 degrees F (200 degrees C). Cooked winter squash can be frozen for up to 6 months Once cut open, wrap in plastic and store in the refrigerator for up 5 days. Avoid those with cuts, soft spots or any sign of mold.Īcorn squash can keep for up to three months when stored in a cool dry place. When choosing squash, look for a hard tough rind with the stem still attached. ![]() Acorn squash provide great nutrition and come in a variety of colors including green, orange, white and a variegated green. Acorn squash are a type of winter squash that are named for their shape, which is like an acorn.
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