Acorn Squash has got to be my favorite winter squash. It isn’t as popular as a pumpkin or butternut squash. In face most people pass it up at the grocery store, yet it is so amazing. It is perfect as is, or made into a light dinner like I have done here. I’ve tried several recipes that you cook the rice in the squash, but after trial and error, I’ve learned I like the rice best cooked separately. Here, I have made a fall inspired rice salad and served it in the roasted acorn squash.
This recipe was developed for Babble’s Family Kitchen.
Yield: Serves 4
2 acorn squash
kosher salt
olive oil
2 stalks celery, diced
3 green onions, diced
2 golden delicious (or other crisp apple) diced
1 orange bell pepper, diced
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon poultry seasoning
3 tablespoons freshly chopped parsley
1. Preheat oven to 350 degrees. Slice acorn squash in half and scoop out seeds and stringy part. Place squash halves on cookie sheet. Sprinkle with kosher salt and drizzle with olive oil. Roast at 350 degrees for 50 – 60 minutes, or until fork tender.
2. In a saucepan, place 1 cup long grain rice and 2 cups chicken stock. Bring to a boil and reduce to a simmer. Place a tightly fitting lid on saucepan and let simmer for 15 minutes. Then remove saucepan from heat, never removing the lid, and let it rest for another 15 minutes.
3. Add celery, green onions, apples, orange bell pepper, lemon juice, poultry seasoning and olive oil in a large boil. Add cooked rice, Toss well to combine.
4. Serve rice in roasted acorn squash halves
Serves 4.
