Dinner Ideas

Acorn Squash Stuffed With Mushrooms and Rice

Name: Acorn Squash Stuffed With Mushrooms and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary; Salt and pepper; 3 tablespoons olive oil, divided; ½ pound cremini or button mushrooms, trimmed and diced small; 1 medium yellow onion, diced small; ¾ teaspoon dried thyme; 1 cup long-grain white rice; 2 cups vegetable or chicken broth; ½ cup grated Parmesan (2 ounces)

4 servings

분량

20 minutes

활동 시간

1 hour

총 시간

요리 시작

재료

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary

Salt and pepper

3 tablespoons olive oil, divided

½ pound cremini or button mushrooms, trimmed and diced small

1 medium yellow onion, diced small

¾ teaspoon dried thyme

1 cup long-grain white rice

2 cups vegetable or chicken broth

½ cup grated Parmesan (2 ounces)

방향

Preheat oven; prep and roast squash:

Preheat oven to 450°F. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.

Cook mushrooms, onion, and thyme:

Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes.

Add rice and broth and cook:

Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.

Heat broiler; mix rice with squash and add to halves; broil:

Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.