Acorn squash is in season again! Have you seen them appearing in your markets? I love roasted acorn squash and did a post last year about how to make it, as well as how to roast the seeds.
Roasted Acorn Squash wedge with butter, maple syrup, and cinnamon
Roasted Acorn Seeds
This time, I tossed the seeds in oil and seasoned with cinnamon and sugar and roasted them in our Cuisinart toaster oven before making the stuffed squash. I served them on our salads with dinner. So yummy!
As for the stuffed squash, first you have to prep the halves by removing the seeds, then cutting off a little sliver on the bottom so they can sit upright without being a Weeble (70s reference to show my age).
Brush squash halves with oil and sprinkle with cinnamon. Place face down in a pan, cover with foil and roast in oven. While they roast, prepare the stuffing. I wanted something hearty so I used beef and onions. And thinking of how well acorn squash goes with cinnamon and sweet flavors, I thought it would be great to make a sweet and savory dish. Moroccan recipes often call for cinnamon, ginger, allspice with meats, so I looked at a bunch of recipes which inspired me to choose spices for this dish. I also added some cooked brown rice for chewy texture and nuttiness and added golden raisins for another layer of sweetness.
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