Filling, nutritious and simple to make. Prepare the squash and pop them in the oven and then you have time to prepare the filling and your pairings.
Ingredients 3 large acorn squash, cut in half lengthwise and seeds removed 3 tablespoons olive oil, divided Kosher salt 1 medium yellow onion, chopped 2 cloves garlic, mashed 3 stalks celery, chopped 1 large sweet apple, peeled and small diced 3 cups cooked brown rice ¾ cup golden raisins ½ cup pecans, chopped Kosher salt and freshly ground pepper Olive oil to drizzle
Directions 1.Preheat oven to 400 degrees.
2.Brush the squash’s flesh with olive oil, sprinkle with salt, and place halves cut side down on a baking sheet.
3.Bake in preheated oven until slightly tender, about 30 minutes.
4.While the squash roasts, make the stuffing.
5.Heat the oil in a large skillet over medium-high heat; add the onion and garlic to the heated oil and cook for 3-4 minutes or until the onion is translucent; add the celery and apple and continue to cook until softened.
6.Add the rice, raisins, and pecans and gently blend; season with salt and pepper.
7.When the squash are roasted and slightly cooled, spoon the stuffing into the squash.
8.Return the stuffed squash to the baking sheet and place in the oven for 7-10 minutes to heat thoroughly.
9.Drizzle a small amount of olive oil over each stuffed squash, season with salt and pepper and serve.