What to do
- Preheat oven to 400 degrees F
- Chop the tip and tail off of the acorn squash, and carefully chop each squash in half length-wise. Use a spoon to scoop out the innards. Drizzle the flesh with olive oil, ensuring all of the flesh is lightly coated with oil. Sprinkle flesh with salt and ground cinnamon.
- Place the acorn squash on a baking sheet cut-side down and bake on the center rack for 45 to 60 minutes, until flesh is soft and juices are seeping out.
- While the acorn squash is roasting, prepare the brown rice stuffing. Add the uncooked rice to a medium-sized saucepan with 2 cups of water and a pinch of salt.
- Cover and bring to a full boil. Reduce heat to a simmer and cook until water is absorbed; about 35 to 40 minutes.
- In a small bowl, whisk together the olive oil, orange juice, maple syrup, orange zest, cinnamon, and salt. Pour this mixture over the cooked rice, and add the chopped beets, walnuts, and dried cranberries. Toss everything together until combined. Taste test and add more salt if desired.
- When ready to serve, stuff acorn squash halves with desired amount of rice stuffing.
What you’ll Need
2 medium-sized acorn squash
1 cup dry brown rice
2 tablespoons grapeseed or olive oil
2 tablespoons fresh orange juice
1 tablespoon pure maple syrup
Zest of 1 orange
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt (or to taste)
1 8.8-ounce package Love Beets cooked beets, chopped
2/3 cup cranberries
1/2 cup raw walnuts, chopped