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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Wild Rice Stuffed Acorn Squash

Beautiful seasonal squash stuffed with wild rice, mushrooms, nuts, and dried cranberries! Please consider leaving a picture or comment if you decide to try this recipe!

Source: whereyougetyourprotein.com (Entered by Ariana Giddens)
Serves: 4
Vegan!

Ingredients
2 medium sized Acorn squashes      View Available Products
3 or 4 teaspoons Refined coconut oil
8 ounces Mushrooms (original recipe suggests white, bella or cremini) (sliced)      View Available Products
1 small Yellow onion (chopped)      View Available Products
2 stalks Celery (chopped)
2 cups Vegetable broth
1 1/4 cups Wild rice (uncooked)
1/3 cup Dried cranberries
1/4 cup Chopped nuts (original recipe suggests walnuts)      View Available Products
1/2 teaspoon Dried basil
1/2 teaspoon Dried thyme
1/3 teaspoon Dried parsley
1/3 teaspoon Garlic powder
Salt & pepper to taste
Oil for sauteing      View Available Products
Chopped fresh thyme
Chopped fresh parsley

Step by Step Instructions
  1. Preheat oven to 425 and line a baking sheet with parchment paper. Cut off the stems and ends of the squash. Cut the squashes in half to make little bowls.
  2. Scoop out the squash seeds and pulp, then brush the top and insides of the squashes with coconut oil and lay them cut-side down on the baking sheet.
  3. Roast the squash for 30 to 40 minutes and let them cook for 15 before handling.
  4. While the squash cooks, prepare the filling: Saute the onion and celery in a saucepan for 5 minutes, then add the vegetable broth, rice, dried herbs, garlic powder, salt, and pepper
  5. Cover the saucepan and bring to a boil, then reduce to a simmer and let cook for 40 to 45 minutes.
  6. Add some oil to a skillet and saute the mushrooms for 10 to 15 minutes. Mix the mushrooms, nuts, and dried cranberries into the rice mixture.
  7. Flip the four squash halves over and spoon the stuffing into each one. Bake for 8 to 10 minutes, then serve garnished with chopped fresh thyme or parsley.

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