Stuffed Acorn Squash
Active Time: 15 minutes
Total Time: 1 hour and 5 minutes
Yield: Serves 4-6
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Ingredients
- 2 acorn squash, halved and seeded
- 1 tablespoon organic Maple Syrup
- 1 cup cooked wild rice or quinoa
- ½ cup chopped kale
- ¼ cup dried fruit: Choose one from: Dried cranberries, cherries, apricots, or figs.
- ¼ cup chopped pecans
- 2 tbsp French Pantry Roasted Garlic Oil
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F. and place the rectangular mold on the perforated baking sheet.
- Brush squash halves with French Pantry Garlic oil, season with salt, pepper and French Pantry Rosemary, Basil, Thyme Herb Blend, and place in the rectangular mold face side down. Roast for 30 minutes, if acorn squash is quite large increase roasting time to 40 minutes.
- Remove from oven and brush with the maple syrup.
- Mix quinoa, kale, dried fruit, pecans, and French Pantry Rosemary Basil Thyme Herb Blend and fill squash halves.
- Bake for another 15 min.
- Remove from oven, plate and enjoy!
bon Tip: Both the nuts and the dried fruit are interchangeable depending on what you have on hand, or what you love most.
