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As the leaves begin to change and the air turns crisp, there's no better way to celebrate the season than with a warm, hearty dish. The Autumn Harvest Stuffed Acorn Squash recipe encapsulates the essence of fall, combining the natural sweetness of acorn squash with a savory filling made from wholesome ingredients such as brown rice, nuts, and dried fruits. This dish is not only visually stunning, with its vibrant colors and unique presentation, but it also serves as a nourishing meal that brings comfort and joy, making it perfect for family dinners or festive gatherings.

Stuffed Acorn Squash with Rice and Nuts

Embrace the flavors of fall with this Autumn Harvest Stuffed Acorn Squash recipe, a warm and hearty dish perfect for seasonal gatherings. Featuring roasted acorn squash filled with a savory mixture of brown rice, nuts, and dried fruits, this recipe not only looks stunning but also offers numerous health benefits. Discover the origins of acorn squash and follow our easy step-by-step guide to create a comforting meal that embodies the spirit of autumn. Delight your family and friends with this cozy culinary treat!
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Ingredients
  

2 medium-sized acorn squashes

1 cup cooked brown rice (substitute with quinoa for a gluten-free alternative)

1/2 cup walnuts, coarsely chopped

1/2 cup dried cranberries or raisins

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil (plus extra for brushing)

1 tablespoon pure maple syrup (optional, for sweetness)

Fresh parsley or sage, finely chopped, for garnish

Instructions
 

Prepare the Acorn Squash:

    - Preheat your oven to 400°F (200°C).

      - Carefully slice each acorn squash in half lengthwise and scoop out the seeds and stringy flesh with a spoon.

        - Brush the cut sides of the squash with a drizzle of olive oil, then sprinkle with salt and black pepper to enhance flavor.

          - Place the squashes cut-side down on a baking sheet lined with parchment paper to prevent sticking. Roast them in the preheated oven for 25-30 minutes, or until they are tender and can be easily pierced with a fork.

            Cook the Filling:

              - While the acorn squashes roast, heat 1 tablespoon of olive oil in a medium skillet over medium heat.

                - Add the diced onion and sauté for about 5 minutes, stirring occasionally, until it turns translucent and fragrant.

                  - Stir in the minced garlic and let it cook for an additional minute until it becomes aromatic.

                    - Add the cooked brown rice, coarsely chopped walnuts, dried cranberries, ground cinnamon, nutmeg, salt, and black pepper to the skillet. Mix everything together thoroughly and cook for about 3-5 minutes until heated through. If you desire a touch of sweetness, incorporate the maple syrup and stir until well combined.

                      Stuff the Squash:

                        - After the acorn squashes have finished roasting, carefully flip them over to place the cut side facing up.

                          - Generously fill each half with the rice and nut mixture, pressing it lightly to ensure it stays in place.

                            - Return the stuffed squashes to the oven and bake for an additional 10-15 minutes. This will allow the flavors to meld beautifully.

                              Serve:

                                - Once out of the oven, allow the stuffed squashes to cool for a few minutes. Garnish with finely chopped fresh parsley or sage for an added burst of flavor and visual appeal.

                                  - Serve warm, and relish this heartwarming, seasonal dish!

                                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4