As we get closer to October, there has been a surge in the amount of pumpkins and squashes available in supermarkets! Not letting any of them go to waste, I have come up with a super comforting squash recipe that leaves you feeling super comfy from the inside out in no time at all! Once you start making it, you seriously won’t stop!

Good Morning Lovelies, 

Many of you will know that Christmas time is when I break out the stuffed squashes. As a vegetarian and someone who struggles from an eating disorder, they are always quite hard for me to adjust to. However, to prepare myself early this year, I have created a recipe that I couldn’t wait to share with you all. 

Full of beautiful spices and ingredients, these stuffed acorn squashes are delicious and plump. They truly are a gem to behold when placed onto any dining room table and plate. Even the meat eaters in your house will be amazed at their beauty. 

Made to feed two to four people, you will be a pro at this recipe by the time the festive season comes along because one you make them once you won’t stop. Enjoy…

Ingredients

Two Medium Acorn Squashes

One Small Diced Onion

Two Minced Garlic Gloves

One Cup of Cooked Rice

One Cup of Chopped Apples

One Cup of Chopped Mushrooms

1/2 Cup of Raisins or Cranberries 

One Teaspoon of Dried Thyme

1/2 Teaspoon of Cinnamon 

1/4 Cup of Vegetable Broth or Water

Salt & Pepper (To Taste)

Tools

A Baking Tray

Greaseproof Paper 

A Knife

Kitchen Tongs

A Non Stick Pan

A Mixing Spoon

Method

1. Start by preheating your oven to 200°C/400°F before lining a baking tray. 
2. Taking a knife, cut your squashes in half before scooping out the seeds with a spoon and brushing water inside them. 
3. Place the squashes cut side down on to your baking tray and place into the oven to roast for 25-30 minutes or until tender. 
4. As the squash roasts, in a non-stick pan, sauté the onions and garlic until clear. 
5. Add in the mushrooms and cook further until all is soft. 
6. Once ready, stir in the apples, rice, raisins or cranberries, thyme, cinnamon before pouring on the broth/water. You can also add in the salt and pepper here if using.
7. Stir and leave to simmer for four minutes to allow the flavours to mix. 
8. Whilst the pan simmers, remove the squashes from the oven and flip to cut side up on the baking tray using your tongs.
9. Carefully spoon the pan mixture into each half of the squash before returning them back into the oven for a further ten minutes. 
10. Once cooked, plate and garnish with your other epic side dishes! 

These squashes are honestly delicious and perfect for any occasion! I can’t wait to see what your recreations of it look like lovelies, so please do share any pictures with me if you make it! I’d love to see them! 

Joey X