This week’s recipe from our good friend Kayla Waldorf brings together three of our favorite foods- caramelized onions, sauteed mushrooms, and sweet winter squash. This is a hearty, filling entree for a winter meal with the family.
Chevre & Brown Rice Stuffed Acorn Squash with Sautéed Mushrooms
2 acorn squash, halved
1 ½ cups brown rice
3 cups veggie broth
8 oz. Crimini mushrooms, cut into small cubes
1 large onion, diced
½ cup walnuts, chopped
3 tbsp. balsamic vinegar
2 tbsp. butter
4 oz Chevre (3 for the stuffing, 1 for the top)
Preheat oven to 375. Halve acorn squash and remove seeds. Place upside down in glass baking dish, fill with ¼ inch water, and loosely cover with tin foil. Bake for 40 minutes.
While squash is baking, cook rice. Rinse rice and place in pot, cover with 3 cups veggie broth and bring to a boil. Once rice is boiling, reduce heat and simmer for 20-30 minutes until rice is tender (do not stir).
While rice is cooking, preheat large pan on medium heat and melt butter. Once pan is preheated, add onions. Stir constantly until onions caramelize (they will turn a rich brown color and become very translucent). Once onions are caramelized, add 3 tablespoons balsamic and cook (stirring continuously) until mushrooms are soft and vinegar is thick. Feel free to add more vinegar if you like the flavor. Mix in chopped walnut, 3 oz. chevre and about salt and cayenne pepper to taste.
When squash is done, remove from oven and increase temperature to 400. Flip over so the bowl-shaped side is facing up (cut off the bottoms to create a flat surface). Distribute stuffing evenly between squash and top with the remainder of the chevre. Bake for another 15 minutes until the cheese on top begins to brown. Enjoy!
Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf