A few months ago I bought 25 pounds of acorn squash and ever since I have been trying to figure out what to do with it. After scouring the internet I put together my version of a stuffed acorn squash. It’s not typical but it sure does taste good. Now I’m not going to waste time with stories you don’t want to hear. It’s time for the recipe.
Here’s what you will need:
* 3 acorn squash
* 1 onion diced
* 1 apple chopped
* 6 cloves garlic
* 3 ribs of celery chopped
* 6 tbs olive oil
* salt and pepper
* 1 c rice
* 3 c chicken broth
* 1 c black eyes peas (optional)
* 1/2 c dried cranberries
* 1/2 c chopped walnuts
* 1/4 tsp thyme dried
* 1/4 tsp rosemary dried
* 1/4 tsp dried sage
* 1/2 tsp parsley dried
Directions:
Preheat oven to 400. Cut acorn squash in half long ways and scoop out the seeds. Cost them in olive oil and salt and pepper and roast for 45 min or until tender. While the squash are roasting prepare your rice by chopping 3 cloves of garlic. Heat 2 tbs olive oil and sauté the garlic until fragrant. About 1-2 min on low heat. Once fragrant add rice and coat with the garlic oil mixture about 1 min. Add 3 cups chicken broth and 1 tsp salt. Bring to a boil then reduce heat and cover. Let simmer for 20 minutes or until liquid is absorbed. While rice is cooking prepare the stuffing mixture. Saute the onions and celery in 2 tbs olive oil, then add remaining garlic, cranberries, and walnuts. Sprinkle on spices and mix together. Last add the chopped apples and the black eyes peas and heat through. At this point your rice should be done and you can mix the rice and stuffing mix together. Bring the acorn squash out of the oven when tender and fill with the stuffing mix. Serve warm. Stores well in the fridge for several days.
