![]() Veggies: In large pan, heat oil on medium heat. ![]() Wild rice will take about the same time as the squash to cook, about 40-45 min. Rice: Cook your rice according to package directions. If by chance your squash is done first, cover with foil to keep it from drying out. Place in the oven and bake for 40-45 minutes, until tender, knife should easily pierce the flesh. Brush each half with a little oil, and season with a sprinkle of thyme, salt and pepper. Prep and roast the squash: Cut and seed your squash, place on baking sheet with cut side up. In an ovenproof saucepan, fill halfway with water and place on the bottom rack (this will give a little steam to your squash). Line a rimmed baking sheet with parchment or silicone mat. I love to hear what you think, or any changes you make. If you try this stuffed acorn squash recipe, please let me know! Leave a comment and rate it below. Make ahead: You can easily make the your stuffed acorn squashes ahead of time and keep stored, covered, in the refrigerator.You can also zap them for a few minutes, checking for doneness every 30 seconds. Reheat: Re-warm stuffed squash in the oven at 350 degrees for 10 – 15, until warmed through. ![]() Use freezer safe containers (like the ones mentioned above) or baggies to keep it from getting freezer burn.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |