Stuffed Acorn Squash

Looking for the perfect meal to ring in the New Year? After a little hiatus from the blog during the holidays, I’ve decided to share these stuffed acorn squash recipes worthy of a main-course. Not to mention that it’s a wonderfully healthy option to go with that “let’s get healthier” New Year’s resolution.

Acorn squash is tender and delicate, with a subtly sweet and earthy flavor, making it the perfect platform for buttery, brown sugar dishes as well as salty or spicy ones. The sweet roasted acorn squash recipe combines cinnamon, brown sugar and butter, along with wild rice and pecans. Meanwhile the stuffed acorn squash with quinoa combines a lemony richness that pairs well with the nutty and earthy taste of the pistachios. Serve both for dinner and let your guests enjoy something savory and something sweet!

Sweet Roasted Acorn Squash with Wild Rice and Pecans

Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4

Ingredients

  • 2 Small Acorn Squash, halved and seeds removed
  • 3 Tablespoons – Butter, softened
  • 4 Tablespoons – Brown Sugar
  • 1 Teaspoon- Ground Nutmeg
  • 2 Teaspoons – Cinnamon
  • 1/2 Cup – Pecans, chopped
  • 1 Box – Near East® Long Grain & Wild Rice Mix

Instructions

  1. Preheat oven to 425°. Create four donut-shaped rings with aluminum foil to act as holders for the squash. Use about 12-inches of foil and divide it into four pieces. Fold each piece to create 1-inch strips and then fold each strip into a circular ring. This helps keep the squash in place while baking. Place the rings on a rimmed baking sheet and set aside.
  2. Using your fingers, generously coat the flesh of each half of the acorn with butter. Divide the sugar, nutmeg and cinnamon among the squash. Place each squash on an aluminum ring cut side up and roast until tender and caramelized, 15 to 20 minutes. Meanwhile, cook rice according to Near East® Long Grain & Wild Rice Mix package.
  3. When the squash is done, divide the pecans among the squash cavities and roast an additional 5 minutes. Remove a few of the pecans from each squash to use a topper. Divide rice filling among squash and top each one with pecans.

Stuffed Acorn Squash with Quinoa and Pistachios

Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4

Ingredients

  • 2 Small Acorn Squash, halved and seeds removed
  • 2 Tablespoons - Coconut Oil
  • Salt and Pepper to taste
  • 1 Box - Near East® Quinoa Blend Zesty Lemon
  • 1/2 Cup - Pistachios, roasted, salted and chopped
  • 1/2 Cup - Asiago, shaved

Instructions

  1. Preheat oven to 425°. Brush squash with coconut oil and season with salt and pepper. Roast cut side down on a baking sheet until tender and caramelized, 15 to 20 minutes.
  2. Meanwhile, cook quinoa according to Near East® Quinoa Blend Zesty Lemon package. Let cool slightly, then fluff with a fork. Set aside half of the shaved asiago cheese to use as a topper. Place the remaining asiago cheese into the bottom of each baked squash, make sure to do this while the squash is still warm so the cheese can begin melting. Divide quinoa filling among squash. Top each one with pistachios and the remaining asiago cheese.

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