Embrace the autumnal spirit with this comforting and elegant dish. Sweet acorn squash halves become edible bowls, brimming with a savory, cheesy mushroom and rice filling, finished with a golden, crispy topping. A vegetarian delight that's both satisfying and beautiful.

Follow The Directions

01

Step

Preheat the oven to 375 degrees F (190 degrees C).

02

Step

Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.

03

Step

Bake in the preheated oven until tender and lightly browned, about 40 minutes.

04

Step

While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.

05

Step

Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.

06

Step

Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.

For a richer flavor, use wild rice or brown rice instead of white rice. Adjust the cooking time accordingly.
Experiment with different cheeses! Gruyere, Fontina, or a smoked Gouda would all be delicious additions.
Add a handful of chopped walnuts or pecans to the rice mixture for added texture and nutty flavor.
If you don't have fresh thyme, dried thyme can be substituted. Use about 1 teaspoon.
To make it vegan, substitute vegetable broth for chicken broth and use a vegan cheese alternative.

Adrianna Gorczany

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