Stuffed Acorn Squash Recipe

Try this Stuffed Acorn Squash recipe using seasonal kitchen staples like acorn squash, sweet potatoes, and our signature Royal Blend®

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Serves
8
Total Time
70
Prep Time
15
Cook Time
55

Ingredients

  • null 3 cups cooked Royal Blend® Texmati® White, Brown & Red Rice
  • null 4 acorn squash
  • null 3 tablespoons olive oil
  • null 2 garlic cloves, minced
  • null 2 cups sweet potato, chopped
  • null 1 teaspoon chicken bouillon, optional
  • null ¾ cup celery, chopped
  • null 1 granny smith apple, diced
  • null ⅔ cup dried cranberries
  • null Salt and pepper
  • null ½ cup toasted chopped pecans to top, optional

Instructions

  1. Preheat oven to 350°F. Prepare rice according to package directions. Microwave thesquashes for about 8-10 minutes. Let cool, slice in half and remove the seeds.
  2. In a large saucepan, sauté garlic in olive oil. Add the chopped sweet potatoes. Sauté for about 10 minutes or until sweet potatoes are tender. Add in the chopped celery, diced apples, salt, pepper, and chicken bouillon.
  3. Combine rice with the vegetable mixture. Add dried cranberries and mix until ingredients are well incorporated.
  4. Stuff the squashes with the vegetable and rice mixture. Cover the stuffed squashes with tin foil. Place the squashes on a large cookie sheet and cook for 45-50 minutes or until tender.
  5. Remove from the oven and top with chopped pecans if desired.