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As the leaves turn vibrant shades of orange and gold, autumn brings with it a bounty of seasonal ingredients ready to be transformed into comforting meals. One of the standout stars of the harvest season is acorn squash, a versatile and nutritious vegetable that perfectly embodies the essence of fall. With its sweet, nutty flavor and tender texture, acorn squash serves as an ideal canvas for a variety of stuffing options, making it a beloved choice for seasonal gatherings and healthy eating.

Stuffed Acorn Squash with Rice and Nuts

Embrace the flavors of fall with this Autumn Harvest Stuffed Acorn Squash recipe! Acorn squash serves as the perfect vessel, packed with nutritious ingredients like quinoa or brown rice, walnuts, and aromatic spices. This dish is not only visually stunning but also brimming with vitamins and fiber, making it an ideal choice for healthy seasonal meals. Perfect for gatherings or cozy dinners, it showcases the bounty of autumn and encourages eating locally. Enjoy a warm, comforting dish that celebrates the essence of the season!
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Ingredients
  

2 medium acorn squashes

1 cup cooked brown rice (you can also use quinoa for a gluten-free option)

1/2 cup walnuts, chopped

1/2 cup dried cranberries or raisins

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon maple syrup (optional)

Fresh parsley or sage for garnish

Instructions
 

Prepare the Acorn Squash:

    - Preheat your oven to 400°F (200°C).

      - Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy insides.

        - Brush the cut sides of the squashes with olive oil and sprinkle with salt and pepper.

          - Place them cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender when pierced with a fork.

            Cook the Filling:

              - While the squashes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.

                - Add the chopped onion and cook for about 5 minutes until it becomes translucent.

                  - Stir in the minced garlic and cook for another minute until fragrant.

                    - Add the cooked brown rice, chopped walnuts, dried cranberries, cinnamon, nutmeg, salt, and black pepper. Mix until everything is well combined and heated through. If desired, add the maple syrup for a hint of sweetness and stir until blended.

                      Stuff the Squash:

                        - Once the acorn squashes are done roasting, carefully turn them over so the cut side is facing up.

                          - Spoon the rice and nut mixture generously into each half of the acorn squashes, packing it lightly.

                            - Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld.

                              Serve:

                                - Remove the stuffed squashes from the oven and let them cool for a few minutes. Garnish with fresh parsley or sage for a pop of color and flavor.

                                  - Serve warm and enjoy this hearty, seasonal dish!

                                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4