Acorn squash stuffed with rice, cranberries, and nuts embodies the quintessence of fall for several reasons. Acorn squash, harvested in the early fall, offers a sweet and earthy flavor that mirrors the autumnal shift in nature. Its deep green and orange hues visually echo the season's changing foliage. The inclusion of cranberries, a staple harvested during this season and associated with festive occasions like Thanksgiving, adds a tart contrast. Nuts introduce a rich depth of flavor and texture, aligning with the season's preference for hearty, comforting meals. Together, these ingredients converge in a dish that not only reflects the bounty and colors of fall but also caters to our instinctual desire for warm, nutrient-dense meals as the weather cools. Add in some crumbled sausage to add protein if desired.
Serving size: 4 people
Time: 45 minutes
Ingredients:
- 2 acorn squashes
- 2 cups cooked rice (white, brown, or wild rice)
- ¼ cup dried cranberries
- ¼ cup slivered almonds (toasted for extra flavor, if preferred)
- 2 tablespoons olive oil
- 1 teaspoon [Not So] SIMPLE SPICE
- Optional: fresh herbs like thyme or rosemary for added flavor
Directions:
- Preheat your oven to 400 degrees.
- Cut the acorn squashes in half horizontally and scoop out the seeds and pulp.
- Lightly brush or drizzle the inside of each half with olive oil or melted butter. Season with salt and pepper.
- Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
- Roast in the oven for about 20-25 minutes or until the squash is tender when poked with a fork.
- In a mixing bowl, combine the cooked rice, dried cranberries, and chopped almonds.
- Drizzle in a tablespoon of olive oil or melted butter, then season with SIMPLE SPICE, and optional herbs.
- Mix the ingredients until well combined.
- Once the acorn squashes are roasted and slightly cooled, flip them over so they're cut side up.
- Divide the rice mixture among the four squash halves, pressing down slightly to pack the filling and enjoy!