When my husband and I first got married, he told me that he and his family only really ate vegetables because they were healthy and not because they taste good. I took that as a challenge to make him delicious veggie dishes (whether they be sides or entrees) and I am so happy to say that I have succeeded. One of the veggies I got my husband to really love is acorn squash! Especially when it’s stuffed. The first time I made it, I believe it was stuffed with mushrooms and another type of squash and some cheese. Well I decided I wanted to spoil my husband (and all of you) with a super classy stuffed acorn squash dish with all kinds of yummy fillings.
Few months ago, my mom gave me 3 quart sized Ziploc bags full of frozen wheatberries, which are amazing, and I was thinking of what I could make with them since they were already cooked. I decided that using wheatberries as part of my filling for this squash would be a great fit. Rice is a great alternative if you don’t have wheatberries; to achieve the same consistency, I would use brown rice instead of the wheatberries.
Now with the rest of the stuffing, you can really add anything. I added chicken just for some protein but you can definitely add some nice northern beans, if you’re going vegetarian. I also threw in some cranberries to help play on the sweetness of the squash and it went nicely with the roasted grapes. The goat cheese, I felt, really tied it all together and helped make the stuffing nice and creamy. The roasted grapes helped to break up the monotony of the whole dish with a nice pop of warm juice. Tossed with salt and pepper, the grapes take on a savorier role.
Now don’t over complicate the process of roasting the acorn squash; I roast it just like I would butternut squash or spaghetti squash. Dig out all of the seeds, drizzle some olive oil and season, roast face down until soft! That’s all there is to it.
I hope you enjoy this simple, yet classy, dish and enjoy another vegetable, if you’re one to not like them. What vegetable do you not like but would like try? I can whip it up for ya and feature it on the blog!
- 1 each acorn squash
- 1/2 cup wheatberries cooked
- 1/4 cup chicken shredded or cubed
- 2 tablespoons dried cranberries
- 2 tablespoons goat cheese
- 1/4 cup grapes
- To taste salt and pepper
Halve the acorn squash, deseed and season with salt and pepper with some olive oil. Roast in a 350 degree oven, face down, on a lined sheet pan for about 40 minutes or until soft.
Meanwhile, mix together stuffing ingredients (minus the grapes) and toss with oive oil, seasoned with salt and pepper.
Once squash is done roasting, stuff with wheatberry mix and place back on the sheet pan. Place seasoned grapes on the tray as well and bake for another 10 minutes to heat up stuffing and roast grapes.
Serve squash with roasted grapes on top.