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Roasted Acorn Squash with Cranberry Rice Medley

Meatless Meal: Roasted Acorn SquashHow is your meatless meal menu coming along? Do you have the same go-to recipes, or do you like to try something new out each time? For me, it goes back and forth between sticking with what is familiar and wanting to try out something new. My kids like to stick with what is familiar, of course. Trying out new things can be challenging and doesn’t always go over well depending on the look, smell, or texture of a food.

Roasted Acorn Squash with Cranberry Rice MedleyWith Lent here, I’m hoping to be able to throw into the mix a couple of new recipes so that we have a good variety of items to choose from. I don’t know about you, but having Mac n Cheese and Fish sticks several times a week can be a bit trying on a parents palate that is a little bit more sophisticated.

A food that I’m really fond of using is squash because it’s so versatile! You can use so many different squashes in so many different ways. They are hearty and can go to the sweet side, (like pumpkin), or to the savory side like zucchini. I’ve had a couple of Acorn Squash in my pantry. I love fixing them with brown sugar and butter, but they are also wonderful when you roast them with a little olive oil and stuff them with savory fillings. One occasion I’ve even roasted them with Spaghetti Sauce and sprinkled them with cheese.Roasted Acorn Squash with Cranberry Rice Medley

The way I fixed my Acorn Squash this time is meatless but full of flavors from the dressing as well as the Cranberries and Pumpkin seeds that I added to the Rice Medley. You get a little sweet and a little savory, with just the right amount of crunch from the Pumpkin seeds.

Looking for more meatless meals? Check out our Meatless Fridays posts here and our Meatless Meals board on Pinterest! Looking for vegan options? We’ve got you covered there, too!

Roasted Acorn Squash with Cranberry Rice Medley
Serves 2
A delicious meatless & hearty meal.
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544 calories
75 g
0 g
28 g
4 g
4 g
371 g
38 g
20 g
0 g
23 g
Nutrition Facts
Serving Size
371g
Servings
2
Amount Per Serving
Calories 544
Calories from Fat 247
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 75g
25%
Dietary Fiber 5g
20%
Sugars 20g
Protein 4g
Vitamin A
16%
Vitamin C
40%
Calcium
8%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Acorn Squash
  2. 1 Cup of Planet Rice Quinoa + Sprouted Rice blend, cooked according to directions
  3. 1/2 Cup Dried Cranberries
  4. 1/4 Pumpkin Seeds
  5. 1 Shallot, minced
  6. 1 Clove Garlic, minced
  7. 1 Tsp Dijon Mustard
  8. 1/2 Tsp Balsamic Vinegar
  9. 4 Tbsp Olive Oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse your Acorn squash.
  3. Cut in half and clean the innards.
  4. Brush the inside with some olive oil, sprinkle with salt and set on sheet pan.
  5. Bake for about 30 minutes, or until fork tender.
  6. Set aside.
  7. Prepare your rice.
  8. Mix in the shallots, cranberries, and pumpkin seeds.
  9. Prepare the dressing, and stir it into your rice medley.
  10. Place half of the squash on each plate and fill with the rice medley.
  11. Can be made ahead, and served cold or warm.
Notes
  1. Could easily serve 4, depending on the size of your Acorn Squash.
  2. Would pair nicely with a red wine, a salad, or your traditional Thanksgiving or Christmas side dishes. Or serve as a side dish to your main meat course at any meal.
beta
calories
544
fat
28g
protein
4g
carbs
75g
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About Celeste Bowen

Celeste calls California's wine country home. She is a mother of four, artist, blogger, and special needs advocate.