Fall calls for bold flavors and cozy meals, and this acorn stuffed squash delivers both. With fragrant spices, juicy apples and pears, and a hearty rice filling, it’s the kind of dish that makes your kitchen smell like autumn itself.
Golden Harvest Acorn Squash
Rated 5.0 stars by 1 users
Category
Vegetable
Cuisine
Modern American
Servings
4-6
Prep Time
20 minutes
Cook Time
40 minutes
Calories
440
Fall calls for bold flavors and cozy meals, and this acorn stuffed squash delivers both. With fragrant spices, juicy apples and pears, and a hearty rice filling, it’s the kind of dish that makes your kitchen smell like autumn itself.
Ingredients
- Two acorn squash - cut in half, seeds removed
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One cup of Ralston Farm Golden rice
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¼ cup golden raisins, soak in hot water
- 1/4 cup organic dried apricot, soak in hot water
- 1/2 can white cannellini beans, drained
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One organic red apple, peeled & chopped
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one Bartlet pear, chopped
- 1/2 onion- chopped 1/2 pint of mushrooms, cubed into 1/2” pieces 3- 4 tsp Fennel and Fire Winter spice blend Fennel and Fire Pink & Pink
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½ pint of mushrooms, cubed
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3-4 tsp Fennel and Fire Winter Spice Blend
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Fennel and Fire Pink & Pink Shake
Directions
- Preheat oven to 350 degrees.
Brush the flesh of the squash with olive oil.
Sprinkle lightly with Fennel and Fire Pink & Pink.
Bake at 350 for 35 to 40 min or until tender.
Remove from oven and sprinkle with winter blend.
While squash is cooking, make rice per directions.
In a saute pan over med heat, saute onion and mushrooms until tender.
Add drained apricots, raisins, and white beans to sauté pan. Heat until warmed. Remove from saute panned set aside
Add apples, pears, and one tsp of the winter spice blend to saute pan. Heat over med heat until tender. If needed, add 1 tsp of butter or water to the pan. Set aside.
*Once the rice is cooked, add the white beans, raisins, and apricots to the rice. Fluff and mix to gently combine ingredients.
Assemble meal: Place squash on a plate, fill with golden rice mixture and top with warm apples and pears.
Sprinkle with winter spice and Pink & Pink. Serve warm.
Recipe Note
Add pecans to the rice mixture
