Autumn Squash with Rice Pilaf

Hello again! I know it's been a while since my last post; some of that was laziness, sorry!

But I'm back to share a simple and flavorful meal with all of you. I know bread bowls are popular, but in this recipe I use an acorn squash as my edible bowl. It's a great way to add flavor and nutrition to my diet, plus it's tasty. What I like most about this dish is that it provides a lot of flavor. Also, it is easily adapted to be vegetarian/vegan friendly.

The following recipe uses a box of rice, so it already came with some of it's own seasoning (some herbs and things like garlic and onion powder). I still added a bit of flavor on my own, just less of it than I would for plain rice. Also, the box of rice makes about 4 servings, so if you are making it for only 2 people you will have leftovers. (Or you could just eat more rice. 😉)

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Autumn Squash filled with Rice Pilaf
This recipe is for two people, with the exception of the rice (which will give you more than a two person serving). It can easily be adapted for a 4 person dinner. Just get 1 more squash. The baking time will be longer, about 10 minutes depending on your oven, so keep an eye on it.

Ingredients

• 1 acorn squash, halved (1 half per person.)
• 1 box of rice pilaf (cooked according to the directions on the box)
• ¼ chopped onion, I prefer sweet onions myself
• ¼ chopped apple, I prefer the sweeter apples such as Fuji or Breaburn
• 1 tablespoon dried chives (optional)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon smoked paprika (optional)
• 2 tablespoons butter, plus more for sautéing the onions and apples

Possible Meat Additions 
*Remember this is just my suggestions for how much meat to add. If you really like meat, by all means, add more.

• 1 sausage link, your choice (I buy a precooked smoked andouille chicken sausage to make it easier. I also like the spice it adds, but you can use a milder sausage or chicken sausage. The pictures feature this sausage)
• 1 cup shredded chicken or pork, loose (in other words, not a packed cup), seasoned with salt & pepper (or however spicy you like)

Meat free?
Tofu chunks are a nice versatile option because they soak up a lot of flavor; however, there are other versions of meat-like products out there that resemble chicken or beef products that will work perfectly well in this recipe.

Directions

1. Preheat oven to 350° Fahrenheit. Line a baking tray with foil.
2. Wash the outside of the acorn squash, cut in half, and remove seeds. Carefully stab each half with a fork about ten times all over. Place one tablespoon of butter in each half. Bake uncovered for 45 minutes. About halfway through baking, carefully use a spoon to baste the acorn squashes with the butter in the well. Make sure you get the top and the sides. This helps prevent it from drying out as it bakes.

   

   hot out of the oven

3. As the acorn squash bakes, being your rice. (Mine took about 25-30 minutes to cook on the stove.) If you are adding the additional spices suggested, add them when the directions tell you to add the spice packet. Cook according to instructions.
   
4. Next, begin to sauté the onions. On medium heat, place 1-2 tablespoons of butter in the pan and wait until it has all meted. Cook the onions for a about 3 minutes on their own. Then add the apple chunks. The onions will caramelize and the apples will become tender. The flavor that each adds to the other is amazing. 

   

   almost done

5. If you need to cook you meat, do so in a separate pan first. Then cut your meat into chunks and add to the onions and apples. Cook until the meat has browned on all sides, the onions have some color and tenderness, and the apples are tender. Set aside when finished.
6. When the rice is finished cooking, add the onions mixture to the rice and stir well to mix. 
7. Remove the acorn squash from the oven and carefully transfer each half to a plate. Baste the squash once more before adding the rice filling to the center. Ta-da! All done. For more color, sprinkle some chives on top of the finished dish.

This meal is simple because most of the ingredients you just start and wait until they are done. The sautéing needs the most attention. The nutty flavor of the acorn squash really mixes well with the garlicy and herby flavor of the rice. The apple and onion add a hint of sweetness, which helps balance any spice from the meat.

Try adding more vegetables to the rice pilaf. It’s a great way to make sure you get the vegetables you need into your diet. I’ve tried yellow squash, zucchini, and carrot chunks. It’s all good.

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