Then turn each over (cut side up) and roast in the oven for an additional 15 to 20 minutes or until the inside is fork-tender. Transfer to the oven to bake for 25 minutes. Place cut-side down on the parchment paper. Use a spoon to scrape out the pulp and seeds from the center.īrush olive oil over the cut edge and inside the squash with a basting brush then sprinkle with salt and pepper (I like to add a hefty amount of seasoning here! It just really enhances the flavor of the squash!). Note: Cut through the center if you wish for it to have a flower shape instead of an acorn shape. To make it easier to cut your squash, microwave each one for about 2 to 3 minutes to soften.Ĭarefully slice each acorn squash lengthwise through one of the furrows (or ridges). Once it’s finished cooking, add 2 tablespoons butter, fluff with a fork, remove from heat, return the lid, and set the rice aside to keep it nice and hot. This will take about 45 minutes to an hour to cook. Prepare the wild rice according to the package instructions. Preheat your oven to 400° F and prepare a rimmed baking sheet with parchment paper. Add celery, mushrooms, and onion cook and stir until celery. ![]() Add sausage cook and stir until browned and crumbly, 5 to 7 minutes drain and discard grease. Heat a large skillet over medium-high heat. Remove from the oven, turn squash halves over, and set aside to cool. How do you make Wild Rice Stuffed Acorn Squash? Bake in the preheated oven until tender, about 1 hour. Then use a spoon and scrape along the inside of the pulp and seeds and scoop it out. While rice is simmering chop the red onion, carrot, celery, and red pepper. Bring 1 cup of vegetable broth and cup of wild rice to a boil. While the acorn squash is roasting you can begin the wild rice stuffing. Use an oven mitt to remove it, as the squash will be hot to touch.Īllow it to cool briefly and then either cut through the center from side to side to create an open flower shape or from top to bottom to create an acorn shape as I have in these photos. Place in a preheated oven at 400 F for 40 minutes. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Yikes!! But I learned that if you pop it in the microwave for 2 to 3 minutes, it softens, and it is a breeze to cut through! Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with teaspoon of the salt. The first time I was planning a recipe with acorn squash, I was a bit intimidated by the density of the squash and … the size and weight of the knife I was going to use to cut through it. Thyme, 4 sprigs fresh thyme – chopped (1 sprig for each halved squash). ![]() ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |