Sometimes when I’m not eating sushi and nutella (I still stand by this decision) or Aladdin’s fatoush salad (oh my word…SO good…it’s dangerous that I live two blocks away) for dinner, I actually – wait for it – make something!
Will wonders never cease?
This is one of my favorites for this time of year: roasted acorn squash stuffed with wild rice, dried cherries, and walnuts. I’m a fan for the following reasons:
1 – There are exactly two steps, so it’s the opposite of labor intensive.
2 – There are exactly 5 ingredients (plus seasonings), so it’s the opposite of pantry-depleting.
3 – The seeds from the squash can be roasted with maple syrup and spices for a snack the next day. Two birds, one stone.
4 – It’s basically an edible bowl filled with warmth and comfort, and who doesn’t like that?
Here’s how you can make the magic happen in your very own kitchen!
Wild Rice Stuffed Acorn Squash
Total Time: About an Hour
Preheat the oven to 425 degrees. Then, hack into the acorn squash. I’ve yet to find a reliable method of splitting the squash in half that does not involve hacking (and fearing a looming trip to the ER), but it works, and bonus: doubles as a stress reliever. Again with the birds and the stones! Once split in half, scoop out the seeds and reserve for later use. Coat the squash with a teaspoon of olive oil and season with course ground salt, pepper, and just a little cinnamon. Pop into the oven for 35 minutes.
Prepare the rice mixture. Feel free to actually cook your own rice…but I’m a fan of using these rice mixes. Mix 1/2 cup of cooked rice with one tablespoon of dried cherries, one tablespoon of chopped walnuts, and a teaspoon of olive oil. After 35 minutes take the squash out of the oven, split the rice mixture between the two squash halves, and bake for an additional 10 minutes.Let it sit for about 5 minutes afterward to cool, then dig in!
Winter dinner is served! Probably a better bet than nutella…or at least a more respectable one.