Stuffed Acorn Squash

I made such a delicious dinner last night (if I do say so myself) and it was all things I already had in the kitchen, which I love!

I was browsing some blogs yesterday and saw Liz's fall inspired recipe for Stuffed Squash, realized I didn't have all those ingredients, then found this on Food Network.com, and figured I could sort of combine those recipes, plus what I had already to make this:


Allie's Stuffed Acorn Squash
(serves 2)
1 acorn squash
a bit of butter & maple syrup for squash
1 package ground turkey (sausage would have also been great)
1 onion
2 carrots
1 large celery stalk
1/4 cup sweet corn
1 crush garlic clove
1 cup cooked brown rice
1/4 cup white wine
1/2-1 cup chicken stock
1 tsp (or more) cinnamon
Pecorino or whatever cheese to sprinkle on top
salt & pepper

Preheat oven to 400. Cut acorn squash in half, remove seeds, place on pan with a dab of butter and a bit of maple syrup in the halves. Sprinkle with salt & pepper. Bake for 45-50 minutes.

Before:

After:

In skillet brown turkey (or sausage) with a bit of olive oil. Remove meat, then sauté chopped carrots, onion, celery (I think an apple might be good mixed in here too!), with garlic. Add white wine to deglaze pan and let cook down for a bit. Put turkey back in, mix, then add half the chicken stock. Let cook for a bit, then add in cooked brown rice, sprinkle in cinnamon, salt & pepper to taste, the rest of the chicken stock and let cook.


Then stuff the halves with the delicious filling, sprinkle with pecorino - YUM.

I enjoyed mine with a Redbridge watching Glee :)