Squash and other gourds fill farmer’s markets in the fall. Using the squash’s thick shell as an innovative serving bowl dresses up the also in-season cranberries and mushrooms and defines this dish as absolutely Autumn. This recipe comes to us from Sara of Suburban Spoon.
Serves 4
- 2 acorn squash, cut in half and seeded
- 2 tablespoons olive oil
- 1 cup dried portabella mushrooms
- 1 1/2 cups vegetable broth
- 1 teaspoon dried thyme
- 1/4 cup sliced almonds
- 1 cup brown rice, cooked
- 1/4 cup dried cranberries
- 1/4 cup parmesan cheese, grated
- salt and pepper, to taste
Preheat oven to 400 degrees.
In a saucepan over medium-high heat, bring 1 cup of the broth to a boil. Add dried mushrooms and cook for about 30 minutes or until tender and all of broth soaks up.
Heat the olive oil in a sauté pan over medium-high heat. Add cooked mushrooms and thyme. Season with salt and pepper and sauté for 3-5 minutes. Add a little water or broth if mushrooms stick to pan.
Add almonds and sauté for another 2 minutes. Add rice and cranberries to the pan and season again with salt and pepper. Stir for 2-3 more minutes or until contents are mixed and heated through.
Spray a baking dish with olive oil cooking spray.
Cut rear ends of squash halves so they have a flat surface to sit on. Hollow out seeds and sit in baking dish, cut side up. Surround with the remaining 1/2 cup of broth.
Fill cavities of the squash with stuffing mixture and sprinkle each squash half with 1 tablespoon of parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake 15-20 minutes longer.
Let cool for 5-10 minutes and enjoy.
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