Roasted Acorn Squash With Brown Rice Medley
Roasted Acorn Squash with Brown Rice Medley is a delicious and nutritious meal that is perfect for any occasion. This dish is a wonderful way to incorporate seasonal vegetables into your diet and is also great for those who are looking for gluten-free or vegetarian options. The recipe combines roasted acorn squash with a flavorful rice medley that is loaded with vegetables, nuts, and Parmesan cheese. It’s a simple and easy-to-follow recipe that is perfect for beginners and experienced cooks alike.
The prep time for this dish is only 15 minutes, and it takes approximately 1 hour and 15 minutes to cook. The total time for this recipe is 1 hour and 30 minutes, and it serves 4 people. The ingredients required for this recipe are 2 small acorn squash (roasted), 2 cups of brown rice (prepared), 2 cups of diced onion, 1 cup of diced yellow pepper, 1 cup of diced orange pepper, 2 cups of shaved Brussels sprouts, ¼ cup of dry white wine, 1 cup of cooked corn, ¼ cup of chopped pecans, ¼ cup of Parmesan cheese, 1 tablespoon of extra virgin olive oil for cooking, 1 tablespoon of unsalted butter, kosher salt, and freshly ground black pepper.
To start, cook the brown rice according to the package instructions and set it aside. In a large Dutch oven or stockpot, melt the unsalted butter and olive oil over medium heat. Add the chopped onions and sauté until translucent. Adjust the heat to medium-low and add the yellow and orange peppers; sauté until tender crisp. Add the shaved Brussels sprouts and sauté until tender crisp. Add the white wine and simmer on medium-low heat until the liquid has been reduced by more than half. Add the corn, pecans, Parmesan cheese, and cooked brown rice, mix well, and adjust salt and pepper to taste. Set aside until you are ready to stuff the acorn squash.
For the roasted acorn squash, wash the outside of the squash with warm water and pat it dry. Line a baking sheet with foil and roast the squash for 25 minutes at 375°F. Let the squash cool to the touch, cut it in half, and scoop out the seeds. Place the squash in an oven-safe baking dish and drizzle the inside of each half with olive oil or melted butter, and sprinkle with salt and pepper. Stuff the inside of each half with the brown rice medley, drizzle with a touch more olive oil or melted butter, sprinkle with salt, pepper, and Parmesan cheese. Cover with foil and bake at 375°F for 20-25 minutes or until the squash is completely soft when pierced with a fork, and the rice medley is warmed throughout.
This dish is a great make-ahead meal, perfect for the holidays or any time you want to save time in the kitchen. You can prepare the dish up to the point of covering it with foil and pop it in the oven when you’re ready to finish. You can also cook this dish completely ahead of time and store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it in a microwave-safe dish until warm or transfer it to an oven-safe baking dish and reheat until warmed throughout.
Roasted Acorn Squash with Brown Rice Medley is a delicious and nutritious meal that is easy to make and perfect for any occasion. It’s loaded with seasonal vegetables, nuts, and Parmesan cheese, making it a healthy and satisfying meal that is sure to please everyone. So why not give this recipe a try and impress your family
Roasted Acorn Squash With Brown Rice Medley
Ingredients
- 2 small Acorn Squash , roasted
- 2 cups brown rice , prepared
- 2 cups diced onion
- 1 cup diced yellow pepper
- 1 cup diced orange pepper
- 2 cups shaved brussels sprouts
- ¼ cup dry white wine
- 1 cup cooked corn
- ¼ cup chopped pecans
- ¼ cup parmesan cheese , plus more for sprinkling on top
- 1 tablespoon extra virgin olive oil for cooking , plus more for drizzling on top of squash (optional)
- 1 tablespoon unsalted butter , plus more for drizzling on top of squash (optional)
- kosher salt , to taste
- freshly ground black pepper , to taste
Instructions
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Cook brown rice according to the package instructions. Set aside.
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Brown Rice Veggie Medley - In a large Dutch oven or stock pot, melt 1 tablespoon of unsalted butter, and 1 tablespoon olive oil over medium heat. Add chopped onions; sauté until translucent. Adjust heat to medium-low and add yellow and orange peppers; sauté until tender crisp. Add shaved brussels sprouts; sauté until tender crisp. Add white wine; simmer on medium-low heat until liquid has been reduced by more than half. Add corn, pecans, parmesan cheese, and cooked brown rice; mix well, adjust salt and pepper to taste. Set aside until you are ready to stuff the Acorn squash.
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Roasted Acorn Squash - Wash outside of squash with warm water and pat dry. Line a baking sheet with foil and roast squash for 25 min @ 375°. Let cool to the touch, cut in half and scoop out seeds. Place squash in an oven safe baking dish and drizzle the inside of each half with olive oil or melted butter, and sprinkle with salt and pepper. Stuff inside of each half with brown rice medley, drizzle with a touch more olive oil or melted butter, sprinkle with salt, pepper, and parmesan cheese. Cover with foil and bake at @375 for 20-25 min, or until squash is completely soft when pierced with a fork, and rice medley is warmed throughout. Serve and enjoy!
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Tip - To save on time I cooked the brown rice while I chopped and prepared all the ingredients for the recipe. While the squash roasted and cooled, I made the brown rice medley. This is a great make ahead dish. If you are making this for the holidays you can prepare this dish up the point of covering it with foil. When ready to finish, pop it in the oven at @375 for 20-25 min, or until squash is completely soft when pierced with a fork, and rice medley is warmed throughout. You can also cook this dish completely ahead of time and store in an airtight container in the refrigerator. When ready to serve, reheat in a microwave safe dish until warm, or transfer to an oven safe baking dish and reheat until warmed throughout.
