A couple weeks ago, I worked with Cindy from Market Basket Nutrition at a health fair in Greensboro.
She had an assortment of nutritional things on the table, including several fall squash. She played the game “Name That Squash.” And we asked people if they knew what each of the squash was. Well, there was the typical butternut, acorn, spaghetti, and pumpkin squash but there was also delicata squash and gold nugget squash. New to me.
She let me take the acorn squash home, and I have to admit, this is the first time I have ever cooked one, but MAN did it turn out well. There is sweetness from the cranberries and brown sugar, heartiness from the rice, crunch from the nuts, and bite from the balsamic vinegar and dijon mustard.
Aka. You’ll want to serve this at your Thanksgiving meal. Move over, turkey. Vegetables are taking Thanksgiving by storm.
Stuffed Acorn Squash
1 acorn squash
1/2 tsp brown sugar (optional)
1/2 c brown rice
1/4 c dried cranberries
1/4 c roughly chopped pecans
1/4 tsp maple syrup
1/2 tsp balsamic vinegar
1/2 tsp olive oil
1/2 tsp dijon mustard
1. Cook rice according to directions.
2. Stab holes with a knife or fork into the acorn squash. Microwave for 4 minutes, then flip and microwave for another 4 minutes.
3. Cut the squash in half and spoon out the seeds. Sprinkle brown sugar over squash flesh.
4. Combine the rice, pecans, and cranberries in a bowl. In a separate bowl, combine the olive oil, maple syrup, mustard, and balsamic vinegar. Drizzle over rice mixture, combine, then spoon mixture into acorn halves.