Sage and shallot stuffed acorn squash
Fall in, baby! Tis the season for the cozy foods that really know how to celebrate this special time. Take the acorn squash. This pretty little thing is has a beautiful yellow/orange flesh that screams “it’s autumn, let’s celebrate!” It’s presence on your table will cozy up any meal.Like it’s winter squash cousins, the butternut squash and the spaghetti squash, acorn squash is much more nutrient dense than any type of summer squash. You are getting loads of vitamin C, potassium, magnesium, and fiber. It’s also one of the best sources of the antioxidant beta carotene! Boom! In addition to all it’s health benefits, the acorn squash also serves as natures bowl, ready for you to stuff it with whatever your heart desires.For this recipe, we are stuffing it with wild rice, sage, shallot, a dollop of fresh ricotta and a little parmesan. It’s easy, delicious and absolutely beautiful. Serve it as a side to any main or go full veggie and indulge in 2 halves for dinner. Serves 2 as a side or 1 as an entree Ingredients: 1 acorn squash, cut in half, seeds scooped out 3/4 c dry wild rice, cooked according to package 2 large shallot bulbs, diced 6 large sage leaves, chopped 2 Tbsp fresh ricotta 2 Tbsp parmesan 3 Tbsp olive oil, plus more for drizzling salt and pepper Directions: Preheat oven to 400 degrees. Prepare rice. Set aside. Cut off a small slice of the bottom on each squash half, just enough to give it a flat surface to stand on. Sprinkle with salt and pepper, drizzle with OO. Set aside. In a skillet, heat OO over medium heat. Add shallots and sage. Cook until shallots are soft, about 5 minutes. Pour into the pot with your finished rice. Add ricotta, parmesan, 1/2 tsp salt and 1 tsp fresh ground pepper. Stir to combine. Divide rice mixture evenly amongst squash halves. Pack it in and round out a little mound on top. Bake for 45 minutes or until squash is golden brown and your rice has a nice crispy top! Allow to cool 10 minutes before serving. Enjoy!