Stuffed Acorn Squash with Rice

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Cut the squash in half lengthwise and scoop out the seeds. Rub the cut surfaces with 1 tbsp (15 ml) olive oil, then season with ⅜ tsp (2 gr) salt and ½ tsp (1 gr) black pepper.

   Ingredients used: 2.0 piece Acorn Squash, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, spoon

3. Step 3

   Place the squash cut-side down on the baking sheet. Roast at 200°C until easily pierced with a knife, 35–45 minutes.

   Timer: 40 min (fixed)

   Cookware: baking sheet, Chef Knife, oven

4. Step 4

   While the squash roasts, combine the rice, vegetable broth, and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook until the rice is tender and the liquid is absorbed.

   Timer: 40 min (fixed)

   Ingredients used: 180.0 gr brown rice, 2.0 gr Salt, 420.0 ml Vegetable Broth

   Cookware: saucepan

5. Step 5

   Heat the remaining 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the onion and celery and cook until softened.

   Timer: 7 min (fixed)

   Ingredients used: 100.0 gr Celery, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, spoon

6. Step 6

   Add the garlic, sage, and thyme to the skillet and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 3.0 gr Sage, 2.0 gr Thyme

   Cookware: skillet, spoon

7. Step 7

   Add the apple and cook over medium heat until slightly softened but still holding its shape.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Apple

   Cookware: skillet, spoon

8. Step 8

   Remove the skillet from the heat. Fold in the cooked rice, cranberries, pecans, the remaining ⅜ tsp (2 gr) salt, and the remaining ½ tsp (1 gr) black pepper.

   Ingredients used: 60.0 gr Dried Cranberry, 1.0 gr Ground Black Pepper, 60.0 gr Pecan, 2.0 gr Salt

   Cookware: skillet, spoon

9. Step 9

   Turn the roasted squash cut-side up and divide the rice filling among the cavities. Bake at 200°C until the filling is hot and lightly browned on top.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven, spoon