Roasted Stuffed Acorn Squash

Name: Roasted Stuffed Acorn Squash
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: American
Ingredients: 1 tsp Olive Oil (1 tsp olive oil); 1 tsp Unsalted Butter (1 tsp butter); 3 pieces Acorn Squash (3 acorn squash); 2 pieces Carrot (2 carrots); 2 pieces Celery (2 celery stalks); 1 piece Yellow Onion (1 onion); 1 cup White Button Mushrooms (1 cup white mushrooms); 1 cup Wild Rice Blend (1 cup wild rice blend); 1 cup Vegetable Broth (1 cup + 6 tbsp vegetable broth); 1 tsp Mustard Powder (1 tsp mustard powder); ½ tsp Smoked Paprika (1/2 tsp smoked paprika); 1 tsp Sea Salt (1 tsp herbed sea salt); 0 pieces Rosemary (Fresh rosemary); 0 pieces Thyme (Fresh thyme); ½ cup Walnuts (1/2 cup roasted walnuts, chopped); ½ cup Prunes (1/2 cup prunes, chopped); ½ cup Goat Cheese (1/2 cup goat cheese crumbles)

Roasted Stuffed Acorn Squash - Dinner (American)

70 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat oven to 400F. Slice Acorn squash in half, and remove the seeds. Drizzle with olive oil, salt and pepper. Place face side down on a baking sheet, and roast for 20 minutes.
2Dice onion, carrot, celery, and mushrooms. Turn pressure cooker onto sauté mode, add in butter and olive oil. Add onions, celery and carrots. Sauté for 3 minutes. Add mushrooms, smoked paprika, mustard powdered, and herbed sea salt. Sauté for another 2 minutes. Pour in wild rice blend, broth and top with a few sprigs of fresh rosemary and thyme. Pressure cook on high for 15 minutes, and let the steam naturally release for another 10. Remove herbs, and add in chopped walnuts & prunes. Mix until combined.
3Turn acorn squash over, and fill each with the wild rice and veggie mixture. Pour another tbsp of veggie broth into each and crack fresh pepper over each. Roast for another 20 minutes.
4Top squash with crumbled goat cheese & serve.