Tuesday, December 3, 2013

Acorn Squash Stuffed with Wheat Berries and Fruit

The varied and delightful flavors in the filling of this Stuffed Acorn Squash will have even most skeptical squash eater enjoying this Fall dish.  While I didn't quite put my kid-approved stamp on this recipe, my Mom & Dad thoroughly enjoyed their dinner.

Acorn Squash Stuffed with Wheat Berries and Fruit
by Joseph's Grainery

A scrumptious combination perfect for a Fall day.
  • 1 acorn squash
  • 2 Tbs brown sugar
  • 3 Tbs butter
  • 1 apple, diced
  • 1/4 c Craisins (or dried cranberries)
  • 1/4 c walnuts, chopped
  • 1/4 c Joseph's Grainery Hard Red Wheat, cooked
  • 1 Tbs honey
  • zest from one orange
  • juice from one orange
  • 1/8 c pomegranate juice
  • 1/2 tsp cinnamon
  • 1/2 c feta cheese
  • Preheat the oven to 350° F.
  • Cut the Acorn Squash down the center, from top to bottom. Scrape out seeds and remove pulp. Place the halves open-side down in a microwave safe container. Fill with water to about 1 to 1-1/2 inches. Microwave on high for 15 minutes. Set cooked squash open side up in an oven-proof baking pan. Sprinkle the squash with the brown sugar. Once oven is to temp, place the squash in the oven for about 5 minutes
  • Meanwhile, add butter to a skillet over medium high heat. Add the diced apple. Cook until apple pieces have softened. Add all remaining ingredients, except the feta cheese. Stir then cover with a lid so that the ingredients steam and reduce for about 4 minutes. All liquid should have evaporated or thickened by then.
  • Spoon the filling into the acorn halves. Sprinkle small bits of feta over top.
  • Bake for about 10-15 minutes, until the filling is hot and feta is lightly browned.


Related Posts Plugin for WordPress, Blogger...