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I saw that acorn squashes were still to be found at the farmers' market. I couldn't find any butternut squashes, the mother of all delectable squashes, so I went with the acorn. Glad that I did because they were perfect for stuffing. And the recipe came out swimmingly, both filling and sweet, they were really easy to put together.
Stuffed Acorn Squash
2 medium organic acorn squashes
1 cup short grain brown rice
½ cup soy based meatless crumbles
1 tbsp organic olive oil
¼ purple onion, sautéed
1 cup shitake mushrooms, sautéed
1 carrot, peeled, chopped roughly, and steamed
1 cup winter greens, chopped roughly and steamed
¼ cup organic vegetable broth
2 tbsp local butter, melted
1 tbsp fresh thyme, chopped finely
1 tbsp fresh sage, chopped finely
salt and pepper to taste
Method
- Cut the squashes in half and roast for about 25 minutes on 350 degrees.
- Cook the rice in the rice cooker according to directions.
- Sauté meatless crumbles and onion in olive oil until softened. Add in mushrooms for the last five minutes of cooking.
- Steam carrots and winter greens for a short period of time.
- Combine broth, butter, thyme, sage, salt, and pepper in a separate bowl.
- Combine rice, sautéed veggies, steamed veggies, and broth mixture in a large bowl. Mix thoroughly.
- Stuff mixture inside each squash half.
- Bake for 15 to 20 minutes.
Serves 2 to 3
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Salivating over sustainable eats? Learn how to make your own with help from Emeril Lagasse in Planet Green TV's organic cooking show, Emeril Green.


























