Roasted Acorn Squash

November 14, 2016

Dinner Main Course Recipes Sides

The other day my local market brought out a wood crate full of the most beautiful Acorn squash, I thought they were too cute to pass up, and perfect for a new recipe. Roasted Acorn Squash With Brown Rice Veggie Medley, a wonderful savory side dish for your fall and holiday meals. The nuttiness of the brown rice with the sweetness of the peppers and corn, pair beautifully with this winter squash. I hope you enjoy!🍂

Here Is How To Make It

  • Cook brown rice according to the package instructions. Set aside.
  • 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, scraping up any browned bits. Adjust heat to medium-low and add yellow and orange peppers; sauté until tender crisp. Add shaved brussels sprouts; sauté until tender crisp. Add dry Marsala, white wine, and tarragon; 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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  • Tips – 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.

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Roasted Acorn Squash With Brown Rice Veggie Medley

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 Servings
Author Stasia Wimmer

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 marsala
  • ¼ cup dry white wine
  • ½ teaspoon dried tarragon or thyme
  • 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

  1. Cook brown rice according to the package instructions. Set aside.
  2. 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, scraping up any browned bits. Adjust heat to medium-low and add yellow and orange peppers; sauté until tender crisp. Add shaved brussels sprouts; sauté until tender crisp. Add dry Marsala, white wine, and tarragon; 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.
  3. 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!
  4. 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.

 

Roasted Acorn Squash With Brown Rice Medley

 

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