Golden acorn squash with harvest rice blend
This pint-sized golden squash, cooked sweet and filled with fruit, rice and nuts, turns your table into a tapestry of fall colors.
On my last trip to the farmers market, I was amazed at the selection of squash. The variety of shape, color and size were astounding, and I wanted to try them all. I selected these little beauties knowing they’d make a perfect serving size when halved and filled. And because acorn squash is one of my favorites, I was curious to see how the golden version tasted.
I was quite impressed. These golden acorn squash are soft, sweet and succulent, with a more delicate flavor than their larger, darker counterparts. Paired with a filling combination of rice with dried fruit and nuts, this is a show-stopping, mouth-watering dish.
- 3 golden acorn squash
- 2 cups cooked rice or quinoa
- 1/4 cup craisins, raisins or dried cherries
- 1/4 cup chopped nuts
- 1/4 cup snipped chives
- 1/4 cup vinaigrette
- 2 tablespoons maple syrup
Preheat oven to 350° F. Wash acorn squash and slice in half. Use an ice cream scooper or strong spoon to scoop out the seeds from the center.
Line baking pan with parchment paper. Place squash halves, cut side down, on pan and pour about ½ cup water over them.
Bake for 30 minutes, or until soft.
Mix rice or quinoa with dried fruit, nuts, chives and vinaigrette. Taste, and add maple syrup to sweeten.
Fill squash cavity with a few spoonfuls of rice mixture. Serve warm.
Related Topics: Vegetarian