Fall Cooking: Apple and Rice Stuffed Acorn Squash

October 14, 2012

This fall, bring apple and rice stuffed acorn squash to the table.  Beautiful winter squash is roasted until sweet perfection.  It is stuffed with a mixture of rice and apple, seasoned with cinnamon and onions.  This side dish is delicious with grilled sausage, poached salmon, or roasted Brussel sprouts.

Apple and Rice Stuffed Acorn Squash

Ingredients:

1 acorn squash, cut in half and seeded
1 1/2 Tbsp. butter
1 Cup cooked rice
1 Cup Apple, cored, diced
1/4 Cup onion, diced
1/2 tsp cinnamon
salt & pepper to taste
 
Directions:
 
Preheat oven to 400
 
Place squash face up on a baking sheet lined with parchment or non-stick aluminum foil. Add 1/2 Tbsp. Butter and a dash of salt & Pepper into the squash.
 
Place in oven for 35-45 minutes until fork tender.
 
In a small skillet add remaining 1 Tbsp. butter, onions, apples and cinnamon. Cook until tender, about 5 to 7 minutes.
 
In a bowl, add rice and apple mixture, stir till combined. Sprinkle with additional salt & pepper tot taste. Add rice mixture to squash and serve.
 
Note: You can cook the acorn squash in the microwave if your in more of a rush. Cut in half, take the seeds out and place face side up in a microwavable dish, add butter, salt & pepper to squash, add about 1/4 cup of water into the bowl. Cover and microwave for about 7 minutes, until fork tender.

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