Easy Weeknight Dinner: Stuffed Acorn Squash
Because, like Leslie Knope, we stand by our decision to avoid salad and other disgusting things for dinner
Truth: whipped cream isn't a food group—at least not one that needs promoting, no matter how much we love Parks & Rec here at Lonny. Instead, we've got this wholesome, meatless main, the brainchild of our favorite recipe guru Diana Yen. Inspired by the last of the fall harvest, the Jewels of New York founder whipped up this hearty winter dish with a satisfying mix of shiitake mushrooms and brown rice, plus a generous helping of golden raisins for a sweet note. It's not a waffle, but it certainly does the trick.
Stuffed Acorn Squash
-- 3 acorn squash (1 pound each), halved lengthwise and seeds removed
-- olive oil, for brushing
-- salt and freshly ground pepper
-- 2 tablespoons unsalted butter
-- 1 shallot, peeled and finely chopped
-- 1 medium yellow onion, peeled and diced
-- 4 cups shiitake mushrooms, trimmed and coarsely chopped (about 1 pound)
-- ½ cup golden raisins
-- 1 tablespoon chopped fresh sage, plus more for garnish
-- 1 ½ cups cooked brown rice
Preheat oven to 450°F and arrange rack in the middle. On a baking sheet, brush the olive oil over the tops and insides of the squash halves, season well with salt and pepper. Arrange squash cut-side down and cover sheet tightly with aluminum foil. Roast in the oven until fork tender, about 40 to 50 minutes. Remove the squash from the oven and set aside.
Melt the butter in a large skillet over medium heat. Add the shallot, onion, and mushrooms; season with salt and pepper. Once the mushrooms are soft and golden, about 8 minutes, add in the raisins and sage. Cook for 1-2 more minutes.
Remove from heat and stir in the brown rice. Evenly divide the rice mixture and fill squash halves. Serve warm.