Stuffed Acorn Squash
Yield: 2 servings
This delicious roasted and stuffed acorn squash recipe also makes a beautiful buffet display.
Baked Acorn Squash
- Take a whole acorn squash, and poke holes in it with a sharp knife. 5-6 punctures is plenty.
- Preheat oven to 400 degrees F. Place whole acorn squash in oven and bake approximately 30-40 minutes, depending on the size of your squash.
- Slice in half. Use a spoon to remove seeds and stringy part in the center.
- Sprinkle with salt (optional) and cinnamon, then drizzle with maple syrup.
- While squash is baking in oven, prepare stuffing. Heat 3 Tbsp veggie broth in a medium saucepan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add more broth if necessary.
- Add the dry rice, curry powder, cinnamon, sage, clove, and ½ tsp salt (optional) and stir until the spices are toasted, about 1 minute. Add ½-1 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of rice may vary in cooking times; add more water if needed). Remove from heat.
- Evenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, cinnamon, parsley, walnuts, and a few grinds of black pepper. Serve warm.