Roasted Acorn Squash

Roasted Acorn Squash

prep time: 25 minutes

cook time: 1 hour

oven temperature: 375°F

servings: 4

Ingredients:

2 small acorn squash

2 cups cooked brown rice

1 tablespoon olive oil for cooking

1 cup diced onion

1 cup diced yellow peppers

1 cup diced orange peppers

1 cup shaved Brussels sprouts

½ teaspoon thyme

salt and pepper to taste

½ cup dry white wine

1 cup cooked corn

¼ cup chopped pecans

¼ cup parmesan cheese, plus extra for topping (can substitute with goat cheese)



Instructions:

• Prepare Brown Rice: Begin by cooking the brown rice according to package instructions. Set it aside once done.
• Roast Acorn Squash: Preheat your oven to 375°F. Wash outside of squash with warm water and pat dry. Line a baking sheet with foil and roast squash at 375°F for 20-25 minutes. 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. Set it aside once done. 
• Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Sauté the onions until translucent. Then add the diced yellow and orange peppers and sauté until they are tender-crisp. Add the shaved Brussels sprouts and cook until they’re tender-crisp. Add the thyme and season with salt and pepper. Pour in the dry white wine and simmer until the liquid reduces by more than half. Add corn, chopped pecans, parmesan cheese (or goat cheese, whichever you prefer), and the cooked brown rice. Mix well and adjust seasonings to taste. 

• Stuff and Bake: Fill each squash half with the brown rice medley mixture. Drizzle a bit more olive oil over the top, sprinkle with salt, pepper, and extra parmesan cheese (or goat cheese, whichever you prefer) for that irresistible cheesy crust. Cover the baking dish with foil and bake at 375°F for 20-25 minutes. You’ll know it’s ready when the squash is soft when pierced with a fork, and the rice medley is warmed throughout.
• Serve and Enjoy: Once the squash is cooked to perfection, remove it from the oven and serve. The combination of the tender, slightly sweet acorn squash with the flavorful, hearty brown rice medley is a true delight.