Monday, October 17, 2011

Roasted Acorn Squash with Rice Pilaf

Our friends were out of town last week and we were given their CSA basket. In the basket there were 2 little acorn squash that would be perfect for roasting. I had never had acorn squash before so after reading up on how to cook them I decided to roast them and stuff them with a flavorful rice pilaf. The rice pilaf had baby yellow squash from the CSA basket as well, although the other vegetables were from the supermarket. The roasted acorn squash is very easy to make and has mildly sweet flavors and matches well with the savory flavors of the rice pilaf. It was a perfect Autumn meal.

Roasted Acorn Squash
2 acorn squash
Olive oil
Salt and pepper

1) Preheat oven to 425 F
2) Slice acorn squash in half and remove the seeds
3) Coat with olive oil and salt and pepper and place flesh side down on pan

4) Roast for 20-25 minutes until soft
5) Stuff with pilaf and enjoy!

Savory Rice Pilaf
1/2 cup of basmati rice
1 cup water
1 onion
2 stalks of celery
2 baby yellow squash
2 carrots
1 clove of garlic
1 tsp. of thyme
1 tsp. of cayenne
1 tsp. fresh parsley
2 tbsp. sliced almonds
Salt and pepper
Olive oil

1) Saute vegetables in olive oil with spices, salt and pepper
2) Add rice and sliced almonds and brown

3) Cover with water and let cook for 15 minutes
4) Leave covered for 5 minutes, then fluff with fork
5) Serve with roasted acorn squash


  1. This really looks lovely and it is a wonderfully seasonal recipe. I'm new to your blog and spent some extra time browsing through your earlier posts. I really enjoyed the time I spent here and I'll definitely be back. I hope you have a great day. Blessings...Mary