Cranberry and Rice Stuffed Acorn Squash

Let's talk about squash. 

Does that word rub you the wrong way the same way it does me?

When I was a kid, I wouldn't have been caught dead eating squash, 

I probably would have rather had brussel sprouts (which I'm STILL not a fan of)

 than squash! 

Thankfully there is zucchini,

the gateway squash, 

as I've always enjoyed zucchini and while I've hated the idea of squash,

I figured that if I liked zucchini, 

then maybe the other squashes couldn't be too bad!  

Now that I have matured 

(insert another thankfully here)

I am so grateful for all of the varieties of squash

AND

all of the awesome recipes to make with them. 

Today I want to share with you 

Cranberry and Rice Stuffed Acorn Squash.

The combination tangy cranberries, chewy rice, creamy squash

and the fabulous flavors of Italian sausage,

this is one heck of fall festival in your mouth!  

This party started by browning 1# of bulk Italian sausage 

while the oven was preheating to 450 F. 

Then, the acorn squash was cut in half

and the seeds were scooped out. 

The baking started with 15-20 minutes at 450 F, 

cut side down,
until started to soften.  

Once the sausage was done, it was drained on a paper towel.

The paper towel helps to separate and collect the grease 

which prevents it from moving on to the next steps in the process. 

One cup of brown minute rice was added to 1 cup of boiling or broth

for a quick 5-minute cooking session. 

When the rice was nearly done, the sausage was added to the rice pan

along with 1/2 cup of dried cranberries.

And, viola, the gluten free stuffing is ready!  

And, looks delicious!  

After the first pre-cooking session, 

the squash was flipped over and coated with some butter. 

Piled high with the stuffing mix. 

Sprinkled with Parmesan and 

back to the oven for the next 20-30 minutes at 350 F until nice and soft!

These came out of the oven ready to be devoured. 

Perfect for these brisk, fall evenings. 

RECIPE:

Prep Time : 20 minutes

Bake Time : 35-50 minutes

Serves: 2

Ingredients:

1# bulk Italian Sausage

1 cup of minute rice - uncooked

1 cup water or broth

1/2 cup dried cranberries

1 acorn squash

4 tbsp Butter

Grated Parmesan cheese - to taste

Directions:

Preheat oven to 450 F. 

Brown sausage and drain well. 

Cut Acorn Squash in half and remove seeds. 

Bake cut side down for 15-20 minutes. 

Make 1 cup of Minute rice according to instructions. 

Combine cooked rice, sausage and cranberries. 

After the first 15-20 minutes of baking, flip squash over and butter. 
Reduce oven to 350 F.

Fill with cranberry, rice and sausage stuffing. 

Top with Parmesan cheese. 

Bake for 20-30 minutes. 

Dried Cranberry Pistachio Goat Cheese

Need a quick idea for Mother's Day, a shower (nope, not the kind falling from the sky this morning) or upcoming get together with friends?

I've got just the answer for you…quick and simple Dried Cranberry Pistachio Goat Cheese.  

It's creamy!  It's tangy!  It's nutty!  What more could you ask for?!!?

This combination is quite the bouquet of flavors and textures, which is like a little piece of heaven in your mouth.

While we are talking about foods that are just meant to be together (see Spinach Artichoke Turkey Burgers)…Cranberry and Pistachio are another pair to add to that list.  I love how the crunchy, nutty pistachios compliment the chewy and tart dried cranberries.

You don't want to miss out on this!

And, of course, with only 3 ingredients, you can put it together soooo fast!  (In fact, I managed to squeeze it in between dinner and my volleyball game last night.)

Started by rough chopping 1 cup of dried cranberries and 1 cup of pistachios.  

Equal ratios would be important in a recipe like this and a rough chop is fine, so that there are a variety of sizes to cover the cheese.

The fruit and nuts were mixed together in my trusty breading (loaf) pan.  This gives a whole new perspective to my Coatings experience…many principles still apply, but no deep frying here.

Gently roll and press to get the fruit and nuts to stick to the goat cheese.

It really was just that easy!  (I actually spent way more time taking pictures than making the food!)

RECIPE

Ingredients:

1 cup of dried cranberries
1 cup of pistachios
Goat Cheese

Directions:

Roughly chop the cranberries and pistachios.
Mix into a pan for coating. 
Gently roll and press to get the fruit and nuts to stick. 

Serve immediately or roll up in plastic wrap to serve later or give as a gift.