Acorn Squash Stuffed With Maple Brown Rice And Green Peas

Sweet and savory meet inside of warm squash for a delightful early autumn dinner.

Lovely autumn is nearly upon us.
With the times of color changing leaves that create crisp madness underneath shoe heels, the warm, cooler weather, and a certain upcoming birthday, those are just some of the many reasons why this short, poetically beautiful period is my favorite season.
So at 2nd Street, I picked up a wonderful little acorn squash at 69 cents a pound and thought to try my hand at baking and complimenting the creamy "buttery" mass of yumminess with a delicious flavorful stuffing.

Acorn Squash Stuffed With Maple Brown Rice And Green Peas Ingredients

1 acorn squash

Maple Brown Rice And Green Pea Stuffing

1 cup cooked brown rice
1/2 cup green peas
2 teaspoon maple syrup
1/2 teaspoon minced garlic
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1/2 teaspoon salt

Preheat oven to 400 degrees and stare dreamily at the beautiful gold green gourd about to be eaten.

Chop in half. Scoop out seeds and membrane. Bake for 30 minutes.

As the acorn squash bakes, prepare the stuffing by sauteing all in a balsamic vinegar skillet.

After they have baked for thirty minutes, fill the acorn squash with stuffing, being sure to mix in some sides of the squash. Bake for an additional thirty minutes.

Tops of rice are browned and acorn squash is noticeably softened.

Topped with a helpful dose of avocado and Italian seasoning.

A soft, hotly moist interior that tasted similar to yams, the acorn squash was simply astounding and utterly rich. The decadent stuffing absolutely heaven, the maple syrup light but providing a well cherished sweet note in the background with the cinnamon and ginger and the green peas and avocado showcasing the savory flair.
Save for the rice being too crispy at the top (may add crushed walnuts or pecans next time!), it was a comforting, homey dish that provided dreams of falling joyously into leaves and making silly leaf angels.
Yes.
It was that good.