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.
The flavors of this simple side are so spot on ~ delicious with its amazing flavors and great for these cooler days!