Let me just say that this recipe is so good! I wanted to do a stuffed squash for Thanksgiving and we gave this a test run yesterday. What usually happens is that I come up with the savory recipe ideas, and my husband Marcus puts them together. He is an amazing cook and this is one of his creations. I am more of a baker than a cook. He has also came up with the Pumpkin Enchiladas and the Homemade Re-fried Beans.
Usually, I am not a fan of fruit in savory dishes, but the apple works so well in this! We will definitely be bringing these to our Thanksgiving celebration. Yes, I know mine looks slightly charred in the photo, but this is real life and in real life, food doesn’t always look pretty. It tastes amazing though!
Stuffed Acorn Squash with Wild Rice and Apples
1 acorn squash
2-3 cups cooked wild rice
3 celery stalks chopped
2 large carrots chopped
1 small onion chopped
1 honey crisp apple diced (Another apple would work too. I just think the honey crisps have such good flavor)
1 garlic clove minced
1 tablespoon walnut oil (Another oil would be fine too)
1/2 tsp cinnamon
1/4 tsp ginger
salt to taste
Preheat oven to 400 and roast the squash for 40 minutes or until it’s done. You can tell it’s done when you are able to stick a fork through the skin easily. Also cook enough wild rice to make 2-3 cups of cooked rice. As it is roasting, chop the carrots, onion, and celery as well as mince the garlic. Add all of it to a pan under medium high heat and saute for 7-10 minutes. After the onions begin to become translucent, lower the heat to medium and add the rice and spices, including the salt. Stir well for a couple of minutes and remove from the heat. Let this mixture cool down significantly.
Once the rice mixture has cooled off and is more of a lukewarm temperature, add the diced apples. You want these apples to retain their crispiness, so it is important to not add them too early or they will soften. Stir the apples in the mixture so they get coated in some of the oil from the pan. This will keep them from browning.
When the squash is fully roasted, remove it from the oven. Once it has begun to cool, you can add the rice to the inside of the dish as shown and serve. This recipe makes about 4 servings. Enjoy!