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
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.