Рецепт Fall's Quintessential Vegetable ~~~ Roasted Acorn Squash Stuffed with Rice

by Pam's Midwest Kitchen Korner

Roasted acorn squash, fall’s quintessential vegetable, is made even better with a hearty mixture of rice, made with Parmesan cheese and a bit of crisp-fried bacon.    This recipe here is pretty much everything I like about fall food cooking.  It’s easy.  It uses fresh vegetables from the market.  It’s tasty delicious.  And it’s cozy and comforting.  The only hard part is cutting the squash in half. This stuffed squash is good for a week night dinner like we just enjoyed last night, but flavorful enough to serve at a holiday dinner this for company this fall.   I used white long-grain rice, but wild rice would be great with the squash.  There’s a hint of sweetness in the squash itself, use brown sugar or not.    Crispy bacon crumbs and Parmesan make for a heavenly addition to the savory dish.   The flavors of this simple side are so spot on ~ delicious with its amazing flavors and great for these cooler days! Yield: 4 servingsAuthor: PamPrint Recipe Roasted Acorn Squash with Rice Stuffing A good side of stuffed acorn squash with a rice filling that compliments many main dishes. prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins INGREDIENTS 2 acorn squash, halved lengthwise and seeds removed 3 tablespoons butter, melted 1 tablespoon brown sugar 1/2 medium onion, finely chopped 1/2 teaspoon celery seed 1/2 teaspoon salt 1/2 teaspoon seasoned pepper 2 cups vegetable broth 1 cup long-grain white rice 3 strips cooked crisp bacon 1/2 cup grated Parmesan cheese INSTRUCTIONS Heat oven to 450 degrees. Place squash cut-side up on a baking sheet, brush 1 tablespoon of melted butter over the tops and insides of squash halves. Roast in oven until fork tender, about 40 to 55 minutes. Meanwhile, place 1 tablespoon of melted butter in a large skillet over medium heat. When it foams, add brown sugar, onion, celery seed, salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes. Add broth and rice, bring to a boil; cover and reduce heat to low. Cook until liquid is absorbent, about 20 minutes. Remove from heat and stir in Parmesan and bacon. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice mixture. Divide rice filling among the roasted squash halves. Drizzle remaining tablespoon of butter over top. Continue roasting for 5 minutes, until warmed through. Serve Enjoy!