|Sweet and savory meet inside of warm squash for a delightful early autumn dinner.|
Lovely autumn is nearly upon us.
With the times of color changing leaves that create crisp madness underneath shoe heels, the warm, cooler weather, and a certain upcoming birthday, those are just some of the many reasons why this short, poetically beautiful period is my favorite season.
So at 2nd Street, I picked up a wonderful little acorn squash at 69 cents a pound and thought to try my hand at baking and complimenting the creamy "buttery" mass of yumminess with a delicious flavorful stuffing.
Acorn Squash Stuffed With Maple Brown Rice And Green Peas Ingredients
1 acorn squash
Maple Brown Rice And Green Pea Stuffing
1 cup cooked brown rice
1/2 cup green peas
2 teaspoon maple syrup
1/2 teaspoon minced garlic
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1/2 teaspoon salt
|Preheat oven to 400 degrees and stare dreamily at the beautiful gold green gourd about to be eaten.|
|Chop in half. Scoop out seeds and membrane. Bake for 30 minutes.|
|As the acorn squash bakes, prepare the stuffing by sauteing all in a balsamic vinegar skillet.|
|After they have baked for thirty minutes, fill the acorn squash with stuffing, being sure to mix in some sides of the squash. Bake for an additional thirty minutes.|
|Tops of rice are browned and acorn squash is noticeably softened.|
|Topped with a helpful dose of avocado and Italian seasoning.|
Save for the rice being too crispy at the top (may add crushed walnuts or pecans next time!), it was a comforting, homey dish that provided dreams of falling joyously into leaves and making silly leaf angels.
It was that good.