Stuffed Acorn Squash with Wild Rice Salad

Enjoy this festive fall recipe as a meatless main or seasonal side. Roasted acorn squash is flavored with Porcini & Sage Infused Olive Oil and Turkish Seasoning Blend, paired with a colorful rice salad tossed in sweet-tart Red Apple Balsamic vinaigrette for a dish full of seasonal flavor.

Ingredients: 

2 acorn squash, halved and cored 

2 tablespoons Porcini & Sage Infused Olive Oil 

1 teaspoon Turkish Seasoning Blend 

1 teaspoon Fleur de Sel 

1 cup cooked long-grain white rice or brown rice 

1 cup cooked wild rice 

⅔ cup fresh parsley, chopped 

⅔ cup dried cranberries 

½ cup feta cheese, crumbled 

Fleur de Sel and black pepper, to taste

Vinaigrette: 

¼ cup orange juice 

¼ cup Red Apple Dark Balsamic 

¼ cup Porcini & Sage Infused Olive Oil 

2 tablespoons honey 

1 tablespoon Edmond Fallot Dijon Mustard 

Fleur de Sel and black pepper, to taste 

2 tablespoons hazelnuts, chopped 

2 tablespoons fresh pomegranate arils 

2 tablespoons fresh orange zest, chopped 

Directions:

Preheat the oven to 400°F and line a large baking sheet with foil. Halve the acorn squash, drizzle with Porcini & Sage Infused Olive Oil, and sprinkle with salt and seasoning blend, then roast for 30 to 40 minutes until tender. While the squash roasts, combine white rice, wild rice, parsley, dried cranberries, and feta in a large bowl, seasoning with salt and pepper to taste. Whisk together orange juice, Red Apple Balsamic, Porcini & Sage Infused Olive Oil, honey, and mustard to make a flavorful vinaigrette. Stuff each roasted squash half with the rice salad, drizzle with the vinaigrette, and finish with hazelnuts, pomegranate seeds, and orange zest. Serves 4.