It’s officially the first day of fall! Time to break out the recipes for warm-you-up, stick-to-your-ribs, comfort foods. Scott just harvested a bunch of acorn squash from the garden, so we put together this recipe filled with lots of delicious flavors – it is sure to please!
- 2 acorn squashes
- 1 cup wild rice/long grain white rice mix
- 1/3 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
- 4 oz. crumbled goat cheese
- 1 green onion, chopped
- Fresh parsley, chopped
- Fresh sage, finely chopped
- Fresh thyme
- Olive oil
- Aged Balsamic Vinegar (we used pomegranate balsamic from Olive Oil Etc.)
- Preheat oven to 400 degrees. Slice the acorn squash in half lengthwise and lay cut side up on a baking sheet. Scrape out all of the seeds and stringy stuff and discard. Brush a thin layer of olive oil over the cut sides of the squash and sprinkle with salt and pepper. Turn squash over so cut sides are on the pan. Place in preheated oven for 45 minutes.
- While squash is cooking, prepare rice according to packaging directions.
- When rice is done cooking, take off heat and fluff with a fork. Add walnuts, dried cranberries, green onion, parsley, sage, and thyme. Stir to combine. Season with salt and pepper, to taste. Gently fold in the goat cheese.
- When squash is done cooking, remove from oven and carefully flip squash so cut sides are up. Lightly sprinkle cinnamon over the cut sides of the squash. Top the squash with the rice mixture so each one gets an equal amount of filling.
- Place filled squash back in the oven for 15 minutes.
- Remove squash from the oven and drizzle with an aged balsamic vinegar.