This quintessentially autumnal dish hails from The Real Food Daily Cookbook by Ann Gentry, and it couldn’t be tastier. The beautiful changing leaves and crisp air, combined with the fact that we received some acorn squash in our CSA box, led me to whip this up last night. Yum.
Acorn squash stuffed with sweet rice, currants and vegetables:
Because you’re basically turning the squash into little edible bowls to contain all of the other yumminess you’ll be creating, the next step is to slice off just a bit of the bottom of each squash so that they are stable rather than wobbly.
To ready the squash for baking, brush the flesh of the squash with oil and sprinkle with salt and pepper.
Place the prepared squash on a baking sheet, hollow side up as shown, and then roast until tender (about 45 minutes).
Now get your rice going. Cook up some short-grain brown rice using whatever method you prefer (pressure cooker, stove top pan, rice cooker). If you use a rice cooker like I do, you can get the rice going earlier and let it wait for you on the “keep warm” setting. I like this approach as then I don’t have to get as many components of the recipe to finish at the right moments.
While the rice and squash are cooking, saute some onion, celery, carrot and oregano over medium heat until tender.
Once the vegetables are tender, stir in some tamari, dried currants and fresh basil. Mix with the cooked rice and season to taste with salt and pepper. Your stuffing is done.
Now it’s time to take your cooked squash out of the oven. Your whole house will be smelling really good by this point!
Put a nice heap of the stuffing inside each squash.
Although it’s not required, I recommend slathering the whole thing with gravy. This is the “Golden Gravy” from the same cookbook (you need this book!), but any tasty vegan gravy will do the trick.