This is the first year we tried baking acorn squash with squash we actually grew ourselves. The flavor was REMARKABLE! We’ve never had such richly nuanced, nuttily delicious squash before. If you can, make this hearty, easy recipe from your farm basket or the farmer’s market. And if you can’t, it will still be truly delightful.
We planted these babies back in May, and now they’re in full glory down in the lower garden beds. How pretty!
Slice an acorn squash in half, scoop out the middle, and roast (cut side down) on a parchment-paper-lined cookie sheet in a 425 degree oven until the skin is tender when pierced with a fork – about 30 minutes.
Meanwhile, cook a cup of brown jasmine rice (or your favorite type of brown rice).
In a medium frying pan over medium heat, saute a chopped onion and a few cloves of garlic until the onion turns translucent. Add a cup of chopped mushrooms, a splash or two of red wine, some fresh sprigs of chopped thyme and sage, and a tsp of tomato paste. Stir, turn the heat down to low, and let this cook down while the rice and squash are cooking. Splash with red wine from time to time so it doesn’t stick to the pan.
When the squash is ready, pull it out of the oven. In a bowl, mix the brown rice, the mushroom mixture, 1/4 cup grated parmesan, 1/2 cup of walnuts, and salt and pepper to taste. Fill the two acorn squash halves with the rice mixture and bake at 350 until the cheese is melty – about ten minutes.
We served this with a side of Caesar salad.
- Donna’s Acorn Squash With Wild Rice, Apples, Oranges And Walnuts (channel3000.com)
- Roasted Squash & Seeds (triathlonobsession.wordpress.com)
- Shepherd’s Pie with Kabocha Squash on Top (seattlefoodshed.wordpress.com)