Comfort Food for the Soul

Sweet, Stuffed, Autumn Acorn Squash

Prep Time:  Approx. 20 minutes                                 Serves 3-4

Bake Time: 1 hour

You will need:

¼ Cup Fresh Spring Water

2 Organic Acorn Squash, halved lengthwise

1 Tbls Organic Cinnamon

1 Teaspoon Organic Dried Tarragon

1 Teaspoon Organic Dried Parsley

1 Med Organic Onion coarsely chopped

½ Organic Sweet Apple (Honey Crisp are especially tasty in this recipe)

½ Cup Organic Dried Cranberries or Raisins

½ Cup Organic Chopped Pecans

2 Cups Cooked Organic Short Grain Brown Rice

8 Tbls Organic, non-GMO “Earth Balance” Margarine

2 Tbls Organic Dark Sesame Oil

½ Cup each, Organic Brown Rice Syrup & Organic Barley Malt

4 Slices of San Luis Obispo Whole Wheat Sourdough Bread cut in small cubes

Cut 2 Organic Acorn Squash in half, lengthwise, turn over and cut a small part of the ridged squash so that it sets evenly in your pan.  Make sure all four pieces fit in the oven dish that you have selected to cook your stuffed squash in.  Set them aside in baking dish and begin your sautéing.

Sauté in 6 Tbls “Earth Balance” margarine and 2 Tbls dark Sesame Oil, your onions, apples, cranberries or raisins, Tarragon, Parsley and Cinnamon until everything is aromatic and the apples and onions are just soft.  Add the last 2 Tbls of Earth Balance, Pecans and the 2 Cups of Cooked Brown Rice (This is a great way to use your left over Rice), add Organic Barley Malt and Organic Brown Rice Syrup, stir in the Whole Wheat Sourdough Bread Cubes until the mixture is coated evenly and moist.  Let cool.  

Turn on your oven to 375 degrees.  When stuffing is warm to the touch, but not hot, place heaping amounts of the stuffing in the squash, making sure that they are evenly filled.  Add ¼ cup of fresh Spring Water to the bottom of the baking dish.  Cover it with aluminum foil or glass lid, place in pre-heated oven for  50 minutes.  Lift cover from dish and let the top brown lightly.  Test for doneness by piercing the squash with a fork.  It should be soft. Put a small dot of margarine or vegan cream cheese on the stuffing and serve.  This is delicious with Brown Rice and steamed vegetables. Enjoy!