Fall is here and we’re excited to share some warm and comforting seasonal recipes! There are so many ways to use a Chef Soraya bowl to create a warm and hearty meal to keep the autumn chill away! This week in the test kitchen we’re starting with a fall stuffed squash using only a few simple ingredients. You can experiment with different Chef Soraya bowls to make different flavor combinations but for this recipe we chose the Cuban to pair with some toasted pecans, green onions, toasted pecans, dried cranberries, and acorn squash.
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Fall is here and we’re excited to share some warm and comforting seasonal recipes! There are so many ways to use a Chef Soraya bowl to create a warm and hearty meal to keep the autumn chill away! This week in the test kitchen we’re starting with a fall stuffed squash using only a few simple ingredients. Check out our blog for the full recipe!⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #chefsoraya #plantbased #plantstrong #plantprotein #cleaneating #cleanprotein #riceandbeans #healthyfood #healthyfoodie #foodforfoodies #grabandgo #dormfood #quickmeals #eatwelllivewell #plantpowered #sustainable #glutenfree #dairyfree #tasty #eatclean #mealinacup #protien #wellandgood #macromeal #fallrecipe #foodhackfriday #stuffedsquash #autumn #fall #itsfallyall
When choosing your acorn squash for this recipe, look for a squash that is ripe but not overripe. Too ripe and the squash will be stringy, underripe and the squash will be rock hard. Look for a squash with a little orange coloring. You’ll also want a squash that is slightly dull, rather than shiny. The shiny skin indicates that this is an unripe squash. The third indicator that you’re picking the right squash is the weight. Look for a squash that is heavy for its size. Not that it should be a large squash, just a dense one. Other fall squash such as a butternut or delicata would work well in this recipe as well!
To begin, cut your squash in half lengthwise. This might be a little tricky even with a ripe squash, the outer skin is pretty tough. Using a sturdy knife, cut the squash from stem to stem. Once opened, simply scoop the stringy, seeded center and leave the surrounding firmer flesh. Drizzle olive oil over each half and rub it in with your fingers. Make sure there is a light coating over the entire inside of the squash. Sprinkle ¼ tsp of salt over both halves of the squash. Now you can lay your squash face down on a parchment lined baking sheet and put the baking sheet in your preheated oven. Allow the squash to bake for 30-45 minutes. You’ll know the squash is ready when it is easily pierced with a fork.
While the squash is baking, prepare your filling. For this recipe we used two Cuban Chef Soraya Bowl to make enough filling for two acorn squash. To the rehydrated bowl, mix in a quarter cup of dried cranberries, a quarter cup of chopped scallions, and a quarter cup of toasted pecans. Gently stir the mixture to combine all ingredients.
Before adding your pecans, we recommend toasting them. To toast pecans, rough chop whole nuts before toasting the batch. The easiest method for toasting most raw nuts is in a dry pan over the stove. It’s a little faster and it allows you to keep a closer eye on the nuts to prevent them from burning. Heat your pan to medium-high heat and add the pecans. Keep the nuts moving, either by tossing them in the pan or stirring them with a spatula. They tend to burn quickly so you don’t want them sitting stationary in the pan for very long. You’ll know the nuts are toasted when they brown slightly and become very fragrant. This should only take a few minutes. Toasting the nuts brings out the natural oils, enhances flavor, and slightly changes the texture.
Once your squash is ready and has had a moment to cool, flip them over and fill the cavity with the rice mixture. It should be slightly mounded but not falling out of the squash. Return the now stuffed squash to the oven and continue to bake for 10-15 minutes. You’ll know its ready when the rice mixture begins to brown slightly. When you’re ready to serve, garnish with some fresh chopped parsley and enjoy!
-2 acorn squash
-¼ cup toasted pecans
-¼ chopped scallions
-¼ cup dried cranberries
-parsley to garnish
-1 TBS olive oil
-¼ tsp salt
-Chef Soraya Bowls
- Preheat oven to 400 degrees
- Cut squash in half, clean out center
- Rub olive oil and salt over the inside of the squash
- Place squash cut side down on parchment paper on a rimmed baking sheet
- Bake for 30-45 min until soft enough to poke with a fork
- Combine all other ingredients for stuffing mixture
- Stuff 4 halves and return to the oven for 10-15 minutes (until stuffing is browned)
- Garnish with chopped parsley and vegan sour cream to serve