Embrace the cozy warmth of autumn with this delectable stuffed acorn squash recipe. A perfect harmony of sweet and savory flavors, this dish is sure to captivate your senses and transport you to a culinary wonderland. Imagine biting into the tender, caramelized flesh of the squash, bursting with a flavorful stuffing that will leave you craving for more.
This recipe is a true testament to the beauty of seasonal produce. Acorn squash, with its vibrant hues and distinctive shape, serves as a natural vessel for a mouthwatering blend of wholesome ingredients. Each bite is a celebration of autumn’s bounty, infused with the comforting aromas of herbs and spices that will fill your home with warmth and joy.
Ingredients:
- 4 acorn squash, halved and seeded
- 1/2 cup wild rice, cooked according to package instructions
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 tablespoons butter, melted
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Place the acorn squash halves, cut-side down, on the prepared baking sheet. Bake for 30 minutes, or until the squash is fork-tender.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.
- Remove the skillet from heat and stir in the cooked wild rice, quinoa, dried cranberries, pecans, feta cheese, thyme, cinnamon, salt, and pepper. Mix well to combine.
- Once the squash halves are cool enough to handle, flip them over and use a spoon to carefully scoop out some of the flesh, leaving a 1/4-inch border around the edges. This will create a cavity for the stuffing.
- Divide the stuffing mixture evenly among the squash halves, packing it into the cavities.
- Brush the edges of the squash with melted butter and return them to the oven. Bake for an additional 15-20 minutes, or until the stuffing is heated through and the tops are lightly browned.
- Remove from the oven and let cool slightly before serving. Enjoy this autumn delight while it’s warm and savor the flavors of the season!