Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries

We had friendsgiving last weekend.  It was awesome, albeit small.  But the people who did come were awesome and the food was great.  Really what more can you ask for?

My friend Katy made this.  She is a vegetarian and this is one of her favorite thanksgiving dishes.  I can see why.  The stuffing has a really delicious complex flavor and who doesn’t love squash?  You should definitely try this.

Stuffed Acorn Squash with Black Rice, Roasted Carrots and Dried Cherries

This recipe is slightly adapted from Delicious Living and made by my friend Katy.


  • 4 acorn squashes
  • 1 tablespoon and 8 teaspoons canola oil, divided
  • 1 teaspoon sea salt, divided
  • 2 teaspoons ground coriander, divided
  • 1/2 teaspoon ground nutmeg, divided
  • 1 pound carrots, peeled and cut into 1/2-inch dice
  • 3/4 cup coarsely chopped pecans
  • 1 1/2 teaspoons minced fresh ginger
  • 10 large sage leaves, chopped
  • 3/4 cup coarsely chopped dried cherries
  • 2 tablespoons maple syrup
  • 3/4 cup finely diced onion
  • 1 cup Chinese black rice
  • 1/4 teaspoon ground cinnamon
  • 2 cups low-sodium vegetable broth


1. Preheat oven to 375 degrees F.

2. Cut squashes in half lengthwise and scoop out seeds.  Brush interiors with 4 teaspoons oil, then sprinkle with 1/2 teaspoon salt, black pepper to taste, 1/2 teaspoon coriander, and scant 1/4 teaspoon nutmeg.  Arrange halves on a baking sheet, cut-side down.  Roast 40-50 minutes on the upper middle oven rack, until tender when pierced.

3. Combine remaining 4 teaspoons oil, 1/2 teaspoon salt, 1 1/2 teaspoons coriander, and 1/4 teaspoon nutmeg with carrots, pecans, and ginger in an 8-inch baking dish; toss to combine.  Roast at 375 degrees F for 30-40 minutes on the bottom middle oven rack, stirring every 10 minutes.  When carrots are tender, stir in chopped sage, dried cherries, and maple syrup.  Roast for another 10 minutes, then remove from oven.

4. While vegetables are roasting, place a medium saucepan over medium heat.  When hot, add 1 tablespoon canola oil.  Add onion and saute for 2-3 minutes, until onion begins to soften.  Stir in rice and cinnamon, then add broth.  Stir to combine.  Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.  Remove from heat and allow to rest for 10 minutes.

5. Combine rice with carrot mixture.  Arrange squash halves, cut side up, on a serving platter; fill with rice mixture, pressing gently to secure.

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