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


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 servings

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

  1. Heat oven to 450 degrees.
  2. 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.
  3. 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.
  4. Add broth and rice, bring to a boil; cover and reduce heat to low. Cook until liquid is absorbent, about 20 minutes.
  5. Remove from heat and stir in Parmesan and bacon.
  6. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice mixture.
  7. Divide rice filling among the roasted squash halves. Drizzle remaining tablespoon of butter over top.
  8. Continue roasting for 5 minutes, until warmed through.
  9. Serve



Enjoy! 





32 comments:

  1. Pam... Bummer! We just got back from the grocery store without a squash to roast! Thanks for the reminder. The bacon and Parmesan kicks it over the top. I wonder if a little sausage would work as an alternative. Take Care, Big Daddy Dave

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    Replies
    1. Hi Dave! Yes, sausage would be great in it, that's exactly what Bill said after I made it. Have a good day! Take care

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  2. Acorn squash roasted with butter and brown sugar is indeed a perfect Fall treat! Rice and parmesan (no bacon for me,I prefer it as a vegetarian dish) are a great addition!
    Simple ingredients, and yet the result is a rich, appetizing dish.

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    Replies
    1. Thanks, Duta! Glad you like it! Simple and good, for sure! Take care

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  3. I wasn't too enthused when I read the title (squash and rice) but after seeing the pic and reading the recipe with the inclusion of bacon and parmesan, count me in.

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    Replies
    1. Thanks, Larry! Glad you like it after-all!

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  4. I know it's fall when I can buy squash at the grocery. I happen to be heading there soon and this sounds mighty appealing!

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    Replies
    1. Thanks, Abbe! Happy shopping! Take care

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  5. Oh does this squash look delicious, love that you added bacon and Parmesan, love this time of year.

    ReplyDelete
    Replies
    1. Thanks, Cheri! Squash is pretty versatile which makes it easy. Have a great day!

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  6. Looks delish and sounds very hearty.

    ReplyDelete
  7. This looks so good. Will be on the lookout for acorn squash.

    ReplyDelete
    Replies
    1. Hi Carol! All the different squashes are great this time of year!

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  8. Roast squash is so good, isn't it? And acorn squash is my favorite when it comes to roasting. Always fun to stuff them, too. Thanks!

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    Replies
    1. Hi John! Yes, I agree with the roasting and stuffing too! Thanks for the visit!

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  9. What a scrumptious fall dish! The rice stuffing pushes this squash over the top!

    ReplyDelete
  10. YUM---looks and sounds delicious... I'm not too crazy about rice (never have been) --but mixed into a dish like this, I'd like it I'm sure...

    Thanks for sharing... By the way, have you given us any really good Chili recipes? That's my favorite cold weather entree....

    Hugs,
    Betsy

    ReplyDelete
    Replies
    1. Hi Betsy! I get you with the rice, maybe orzo would work for you. Chili recipes are on the right-side bar under Labels and in Search this Site also. If that doesn't work for you, let me know. ☺ Take care

      Delete
  11. What a great way to use rice - I have to try this Pam. Great idea, terrific recipe :)

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    Replies
    1. Thanks, Tricia! It's a good fall dish! Have a great day!

      Delete
  12. For some reason my comments are not being posted. Let’s try it one more time. I love stuffed squash and your recipe looks fantastic.

    ReplyDelete
    Replies
    1. Hi Gerlinde! Don't know what happens sometimes on these blogs. ☺ Great that you like squash also! Take care

      Delete
  13. Would you believe I've never cooked acorn squash. I've had it a friends homes but they usually added lots of brown sugar and made it too sweet for my taste. Your version sounds delicious and I'm going to have to give it a try.

    ReplyDelete
    Replies
    1. Hi Karen! I'm not crazy about it with the sugar either. Too sweet for sure. Thanks for the visit!

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  14. This sounds absolutely delicious! We love squash, and I can't wait to try this.

    Blessings~

    ReplyDelete
    Replies
    1. Thanks! I hope you like it! Have a wonderful weekend!

      Delete
  15. Dear Pam, I love this squash. My mom used to make it often. This sounds like a wonderful recipe. xoxo Catherine

    ReplyDelete
    Replies
    1. Thanks, Catherine! It's a good side for this time of year. Take care. xoxo

      Delete
  16. i'm all about squash when fall rolls in! stuffing them is my favorite way to consume them, and this filling is great!

    ReplyDelete

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“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”

~ John Steinbeck, East of Eden



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