I love acorn squash, but for years I ate it the same way... baked with butter, salt, and brown sugar. I never really got creative with it until my husband and I was vegan for 9 months, and grew tired of it being made in the same fashion. So to sum up what could be a long story, I came up with a few great recipes for acorn squash that I am going to share with you all. Starting with my favorite stuffed acorn squash! It is both savory and sweet, and will leave you full!
STUFFED ACORN SQUASH
PREP TIME: 15 MINUTES | COOK TIME: 50 MINUTES | YIELDS: 2 SERVINGS
- 1 Acorn squash
- 1/2 cup white mushrooms, chopped
- 1/4 cup red onions, chopped small
- 1//4 cup orange bell pepper, chopped small
- 1 jalapeno, minced
- 1-1/2 tbsp butter
- 3 tsp brown sugar
- 1 cup water
- 1/2 cup basmati rice, or your favorite long grain rice
- salt to taste
- pinch on cayenne pepper
- Preheat oven to 400 degrees.
- Cut acorn squash in halves, and remove seeds and membrane with a spoon.
- In a baking dish (like my favorite one here that I've had since college lol) add 1/2 tbsp butter, and place in acorn squash cut side down.
- Bake in the oven for 30 minutes.
- Meanwhile, In a medium pot, add water and salt and bring to a boil.
- Add in rice, and cook according to rice directions.
- In a deep pan add in 1 tbsp butter on medium heat.
- Add in onions, mushrooms, jalapenos and bell pepper, and cook for 3 minutes until the mushrooms have sweated out and the onions and peppers are translucent.
- Reduce heat to low and add in the cooked rice, and season with salt and cayenne pepper.
- Add 1 tsp brown sugar to each acorn halves, then pack in the rice and veggie mix.
- Sprinkle 1 tsp brown sugar evenly over each acorn halves, and bake in the oven for an additional 20 minutes.
- Let stuffed squash cool for at least 3 minutes before serving.
As always, give this recipe a try and let me know how you like it!