Roasted Acorn Stuffed with Cauliflower-Broccoli Riced Veggies
Delicious roasted Acorn Stuffed with Cauliflower and Broccoli Riced Veggies by Earthbound Farms! A festive and filling dish made with all the fixings.
We’re two weeks into the New Year and fingers crossed, still holding strong to any resolutions or intentions to make this year even better than the last. I don’t know about you, but I’m looking towards 2018 as a year to do more of the simple things in life. More walks in the evenings, hikes on the weekend and simple weeknight cooking for friends and myself. As the New Year unfolds, I’m taking the opportunity to do things more simply. And to me this looks a lot like one-pot pasta recipes, stews, curries and roasted veggies. I’m excited to bring you meals that focus on healthy comfort food for the home cook! And because this seems to be a shared goal – focusing on speedy meals that are packed with nutrition – I’m thrilled to have partnered with TheFeedFeed & Earthbound Farm to bring you share this absolutely delicious roasted Acorn Stuffed with Cauliflower and Broccoli Riced Veggie dish! We all know how hard new habits are to form - and that is why Earthbound Farm is challenging us to make a commitment to eating healthy for 21 days (the time it takes to form a new habit) and hopefully, this will keep you on the bandwagon for the rest of the year!
Acorn squashes are roasted till tender and are filled with sautéed a Cauliflower and Broccoli Riced Veggie mix by Earthbound Farm! I’ve been looking to experiment more with cauliflower rice, but if I’m being honest, I don’t want to have to work that hard to prepare it myself (even the extra step of chopping the cauliflower seemed taxing). And that’s exactly why I’m so excited for this recipe! Earthbound made it ridiculously simple for us to enjoy cauliflower rice veggies on demand. For this recipe I lightly sautéed the rice kit with onions and tossed in crunchy hazelnuts, dried cherries and pomegranate seeds for a burst of tart-sweetness. These stuffed acorns offer a contrast in flavors from savory to sweet and makes a phenomenal recipe to kickstart your healthy eating adventures this New Year. Enjoy friends!
Interested in learning more about the challenge? Sign up here and get an e-book filled with recipes and coupons! Make it even more fun by inviting a friend to join you in the challenge!
The lovely Earthbound Farm
I truly have been a fan of Earthbound Farm for years now. And coming from an Agricultural Business background, I really appreciate that Earthbound has been practicing organic farming since the ‘80s. These Cauliflower Riced Veggie kits are a new addition to their lineup and I couldn’t be more excited to experiment with them! I’m thinking of making a seafood Asian inspired stir-fry next! They also come in packs without the broccoli and a Cauliflower Medley Riced Vegetables kit. Be sure to check out their website to find them at your nearest retailer! And let me know if you make anything from Earthbound – I love seeing your pics!
This recipe was created in partnership with Earthbound Farm and FeedFeed. Thank you for supporting brands that support the blog!
Winter Stuffed Acorn
Serves: 6 pieces
Prep Time: 10 minutes | Cook Time: 45 minutes
Ingredients for the Stuffed Acorn:
4 tablespoons olive oil, divided
3 acorns, cut in half crosswise and seeds scooped out
1 small yellow onion, thinly sliced
3 garlic cloves, roughly chopped
1-teaspoon fresh rosemary
1 packet of Earthbound Farms…
juice of 1/2 - 1 lemon
1 cup quinoa, cooked
handful of dried cherries, chopped
1/4 cup toasted hazelnuts, roughly chopped
1/3 cup pomegranate seeds
Preheat the oven to 410F. Start by rubbing the acorns with half the olive oil and a generous sprinkling of salt. Lay the squash bottom side down on a nonstick baking sheet. Cook for 35 minutes, or until the squash is tender when pierced with a fork.
In the meantime, warm the remaining olive oil on medium-high heat in a large sauté pan. Toss in the onion, garlic and rosemary, and sauté for 10 minutes or until the onions have softened. Add in the Earth Bound… and a generous sprinkling of sea salt and a splash of water if the pan dries out. Cook for 10 minutes until the cauliflower softens. Once it’s ready, remove the mixture from the heat and pour it into a large mixing bowl. Toss in the quinoa, cherries, hazelnuts and pomegranate seeds. Mix well.
Stuff the acorn to the top with the stuffing mixture. Bake for another 10 minutes. Serve on plates with a drizzle of olive oil and enjoy!
I hope you love this little weeknight meal! And if you make these roasted squash please tag me on Instagram @marie.reginato, so I can see your creation! xx