Roasted Stuffed Acorn Squash

Updated at: Thu, 17 Aug 2023 03:51:45 GMT

Step 1

Preheat oven to 400F. Slice Acorn squash in half, and remove the seeds. Drizzle with olive oil, salt and pepper. Place face side down on a baking sheet, and roast for 20 minutes.

Step 2

Dice onion, carrot, celery, and mushrooms. Turn pressure cooker onto sauté mode, add in butter and olive oil. Add onions, celery and carrots. Sauté for 3 minutes. Add mushrooms, smoked paprika, mustard powdered, and herbed sea salt. Sauté for another 2 minutes. Pour in wild rice blend, broth and top with a few sprigs of fresh rosemary and thyme. Pressure cook on high for 15 minutes, and let the steam naturally release for another 10. Remove herbs, and add in chopped walnuts & prunes. Mix until combined.

Step 3

Turn acorn squash over, and fill each with the wild rice and veggie mixture. Pour another tbsp of veggie broth into each and crack fresh pepper over each. Roast for another 20 minutes.

Step 4

Top squash with crumbled goat cheese & serve.

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