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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
Related Posts:
Soup of the Week: Butternut Squash
Find Your Dinner at the Farmers' Market: Squash Ravioli with Brown Butter and Wild Mushroom Sauce
Nate Allen Roasted Mushrooms with Squash and Baba Ghanouj
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.
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