ACORN SQUASH WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
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Demon Time
demontime@gmail.comI roasted the acorn squash a little too long and it got a little too soft for my taste.
Mithun Majhi
majhi@yahoo.comThis dish is a great way to use up leftover bread. I used some stale sourdough bread in my stuffing and it was delicious.
SK Jibon
s-jibon93@hotmail.comI'm not a fan of stuffing, but I loved the stuffing in this recipe. It was moist and flavorful.
Haris Durrani
h-d74@hotmail.comThis dish is a great way to get your daily dose of vegetables. Acorn squash is packed with nutrients.
Francine Kirschenbaum
francine_k88@gmail.comI've never made acorn squash before, but this recipe made it easy. The squash was tender and flavorful.
Dream Sans
s@hotmail.comThis dish is a great way to showcase seasonal produce. Acorn squash is at its best in the fall and winter.
Chegofatso Mmaswi
mmaswi-c4@yahoo.comI used a mix of wild rice and brown rice in my stuffing and it was a great combination.
Sariful Islam
i@gmail.comThis dish is a great make-ahead meal. You can roast the acorn squash and make the stuffing ahead of time and then just assemble and bake it when you're ready to serve.
KatlegoWilliam Namane
katlegowilliam_n@gmail.comI'm not a big fan of sage, so I used rosemary in my stuffing instead. It was still very flavorful.
Richeal Keh
r.keh@aol.comThis dish is a great way to use up leftover turkey or chicken. I added some shredded turkey to my stuffing and it was delicious.
Leshay Brown
lb@yahoo.comI roasted the acorn squash for a little longer than the recipe called for and it came out perfectly caramelized.
insta ali
ainsta95@hotmail.comThis dish is a little time-consuming to make, but it's worth the effort. The finished product is absolutely delicious.
Donna Gomes
donna.gomes@gmail.comI'm a vegetarian, so I used a vegetable broth instead of chicken broth in my stuffing. It turned out great!
ebrahim 555
5@hotmail.co.ukThis recipe is a great way to get kids to eat their vegetables. My kids love the sweet and savory flavors of the acorn squash and stuffing.
Ayden Fish
f_ayden@hotmail.co.ukI've made this dish several times now and it's always a crowd-pleaser. Everyone loves the combination of flavors and textures.
Farwah11 Dawood2233
d.farwah11@hotmail.frThis dish is perfect for a fall dinner party. It's elegant and impressive, but also easy to make.
Sean Mcginley
seanm@aol.comI added some chopped walnuts and dried cranberries to my stuffing for a little extra flavor.
Lucy Dempster
lucy-d@hotmail.frThis dish is a great way to use up leftover grains. I used quinoa, brown rice, and wild rice in my stuffing.
Kamara Isatu
kamara.i@yahoo.comI'm not a huge fan of acorn squash, but this recipe changed my mind! The stuffing was delicious and the squash was roasted to perfection.
Farooq Ćh 687
f-6@yahoo.comThis dish was a hit at our Thanksgiving dinner! The acorn squash was perfectly roasted and the mixed grain stuffing was flavorful and moist. I will definitely be making this again.