I utilized this recipe for company last night. To be honest, I’m not a huge fan of squash so I usually don’t make it. Why bother if no one cares for it? Also, I say “utilized” because as usual I didn’t really follow the recipe the whole way.
I absolutely loved this recipe and this time of year is the perfect time to affordably make it, at least if you live in a squash growing area. I thought the best part was that leftovers were better than the first time around. Any dinner that turns out that way is good in my book because it makes it so much easier to double up when you know it will be great both meals.
I included a link for the original recipe above but I am going to tell you how I made mine.
I cut 3 acorn squash in half. Cleaned them out, placed them cut side down on a cookie sheet, and baked them at 350 for 40 minutes.
While they were baking (too bad I can’t transport that delicious scent to you), I cooked brown rice per the instructions, using 2.5 cups of rice.
While the rice was cooking I sauted 1 medium onion in 1/4 cup (half stick) butter. Next time I will add 2 cloves diced garlic to the onion.
Once the rice was cooked I mixed 1 cup heavy cream, the onion, 2 TBS. honey, approximately 1 TBS balsamic vinegar, and 1 TBS fresh diced ginger. I also shredded in approximately 1/4 cup XXX sharp cheddar.
I filled the squash with the mixture and popped it back into the oven for 30 minutes at 350.
I served the squash with steamed cauliflower and carrots and stewed chicken.
Edited to add a family review:
Husband: Could handle it but didn’t eat the squash part. There was something in the rice he wasn’t too sure about too but doesn’t know what.
Child 1: I just gave hime rice, which he loved.
Child 2: tried the squash because he usually likes it. Squash, no. Rice, yes.
Child 3: Liked the rice.
Me: LOVED the whole thing.