Fall in Love with Acorn Squash!!!

Hooray!! It's Fall!! Even though here in southern california the temperatures are insisting it's still summer,i've been looking forward to dressing up my meals and table with fall inspired dishes!! One in season veggie that i'm loving is Acorn Squash!! They make any meal look impressive to any guests or foodie instagrams yet are so easy to cook! You can spice them up or cook them up sweet which makes the festive veggie so versatile! Check out this simple,tasty and gorgeous recipe! 

Wild-Rice Stuffed Acorn Squash!
2 acorn squashes,halved with seeds removed.
2 tablespoons of butter
1 shallot minced
2 garlic cloves minced
1/2 teaspoon of dried rubbed sage
coarse salt and ground pepper
6 oz of wild rice blend
1/2 cup of dried cherries
1/2 cup of pecans,chopped

Preheat oven to 450 degrees. On a rimmed baking sheet,arrange squash cut side facing down (Cover baking sheet tightly with aluminum foil.) Roast until tender,when you're able to pierce with a knife,so about 40mins.

While that's baking,in a large saucepan,heat butter over medium. Add shallot,garlic and sage,season with salt and pepper. Cook while stirring occasionally,until tender 3 to 5 mins.
Add rice and 1 3/4 cup of water,bring to a boil,cover and reduce heat to low,cook until tender,without stirring for about 25 mins.

Remove rice from heat and stir in cherries and pecans! Season the stuffing with salt and pepper. Divide evenly into halves of acorn squash and serve!!! 

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