Today at #VivaOrganiqueWorld we will show you one of our favorites autumnal recipes; Acorn squash stuffed with rice, apples and chèvre:
First, prepare rice according to package instructions. While rice is cooking, preheat the oven to 180ºC.
Cut squash in half and scrape out seeds. Place in a lightly oiled tray, cut slide down, and roast until you can easily pierce the skin with a knife (30-40 minutes).
When the squash is done, remove from oven and scoop out about half of the pump, leaving enough to keep the shell sturdy. Reserve pulp in a bowl.
Thinly slice the leek and apples and chop the sage finely. Heat the butter in a large sauce pan. Add the leek to the hot pan and cook until it becomes translucent (5-10 minutes).
Add apples and sauté gently over medium heat. Add sage, squash pulp, salt and pepper. If mixture becomes dry, add a little water or apple cider.
After 10-15 minutes, turn off heat and mix together with rice. Spoon mixture into squash shells and dot with chèvre.
Return to oven and bake for 15 minutes, until filling is hot hot and goat cheese has started to brown on top. Garnish with parsley and serve hot.
We hope yo try this at home with your family and use organic products! We will be honored if you sent us your photos and videos using this recipe. We will repost all your photos and videos on our instagram and Facebook!