Stuffed Acorn Squash

Served with Wild Rice

I love the fall when all the seasonal vegetables and fruits are in abundance.  It’s a time to pull out the long sleeves and enjoy cooler temps and a calico of colors.  The first time I tried Acorn Squash was after reading a recipe from Martha Stewart.  Instead of mashing and creaming and souping the squash, I decided to stuff it with Wild Rice.  The following photos is my take on preparation.

I do not include a photograph of the actual cutting of the Squash.  For any of you who have cut pumpkins for your children, you understand the brutality.  It gets pretty ugly and the slamming down on a carving board makes my dogs run and hide.  At the time I was cutting into the squash, the thought occurred to me the if there happened to be a home invasion, the knife stuck in the squash could make for a good weapon.

Clean Out the Seeds and Stringy Stuff

Sprinkle Cinnamon Over the Edges and Interior

Drizzle a Small Amount of Olive Oil on the Edges and Interior

Place in a pan.  Bake in a Preheated 375° oven for about 45 minutes to an hour at the most.

Wild Rice

I use only Uncle Ben’s Long Grain/Wild Rice, Original Recipe.  Follow the instructions on the box.

Plating:   As you can see in the initial photo.  Place the Squash half on a plate, fill with Wild Rice and with a fork, fluff the squash in with the rice.

One can include pecan pieces in the Wild Rice just for added flavor and crunch.

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About Pam Rauber

Photographer, Writer, Home Chef.
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