I think this stuffed squash sums up autumn as a whole. It’s like autumn in your mouth! It also happens to be a vegan recipe but other types of omnivores will love it too! I used fresh herbs in here as it’s the best way to get the flavour. I like to grow my herbs and dry them for the winter months which is saving my family quite a bit of money as I like to use a lot of fresh herbs in my cooking. If you aren’t able to have a garden indoor or out then you should be able to find them in the produce section of your grocery store and if you only have dried that’s okay too. Use this recipe for your next fall gathering or make ahead for the work week: after squash is cooked, peel and slice the squash and add to the stuffing, then drizzle with the balsamic reduction to tote to work.
Acorn Squash with Apple-Walnut Stuffing
- 2-3 acorn squash (this recipe will fill about 3 depending on size)
- 2 cups cooked wild rice blend (1 cup raw)
- 1 onion diced
- 2 celery stalks chopped
- 2 small carrots chopped
- 1 red apple diced
- 3 cloves garlic minced
- 2 sprigs of fresh thyme stems removed
- 8 fresh sage leaves chopped
- 1 cup toasted walnuts chopped
- 1/2 cup sunflower seeds toasted
- Salt & pepper
- Olive oil
- Cook the rice. It will take about an hour. While that is cooking preheat oven to 400F.
- slice the squash in half and remove pulp and seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Bake cut side down for about an hour or till tender.
- While the squash is baking prepare the stuffing: heat a pan on medium and add the onion, celery and carrot. Cook till onions sweat then add garlic, thyme and sage cook a couple minutes more then add apple and cook another couple minutes. Add nuts and seeds and salt and pepper to taste. When squash is ready stuff it with the warm stuffing. To make the Balsamic reduction: 1 bottle balsamic vinegar Bring to a boil then reduce heat until volume has reduced by half. Watch it! You want it to be thicker and syrupy but not gooey or it can turn into a hard candy-like substance.
- Enjoy life in the pink!