Acorn Squash Stuffed with Roasted Root Vegetables

Name: Acorn Squash Stuffed with Roasted Root Vegetables
Yield: makes 4 servings
Ingredients: 2 acorn squash, halved lengthwise and seeded; Kosher salt and freshly ground black pepper; 2 medium turnips, peeled and cut into 1-inch pieces; 3 medium parsnips, peeled and cut into 1-inch pieces; 2 medium carrots, peeled and cut into 1-inch pieces; 1 medium onion, peeled and cut into 1-inch pieces; 2 tablespoons olive oil or vegetable oil; 1/2 cup freshly squeezed orange or apple juice; 2 tablespoons soy sauce; 1 tablespoon dry sherry

December 9, 2011

This is a perfect accompaniment to an autumn meal of roast pork or chicken. You’ll use two oven racks for this recipe. To serve as a vegetarian main course, serve sautéed greens and steamed, herbed wild rice on the side.

Recipe information

Yield
makes 4 servings

Ingredients

2 acorn squash, halved lengthwise and seeded

Kosher salt and freshly ground black pepper

2 medium turnips, peeled and cut into 1-inch pieces

3 medium parsnips, peeled and cut into 1-inch pieces

2 medium carrots, peeled and cut into 1-inch pieces

1 medium onion, peeled and cut into 1-inch pieces

2 tablespoons olive oil or vegetable oil

1/2 cup freshly squeezed orange or apple juice

2 tablespoons soy sauce

1 tablespoon dry sherry

Preparation

Step 1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven, the other above it, and a third rack, if you have one, below it. Preheat the oven to convection bake at 400°F. Cover two shallow baking pans, such as jelly roll pans, with foil and coat with nonstick spray or a light coating of butter.
Step 2
Sprinkle the squash with salt and pepper and place them cut side down on one of the prepared pans.
Step 3
In a large bowl, toss the turnips, parsnips, carrots, and onion with the olive oil until the vegetables are evenly coated. Spread the vegetables in an even layer on the second prepared pan.
Step 4
Place the squash on the center rack in the oven and the pan of root vegetables beneath it. Roast for 25 to 30 minutes or until the squash and the root vegetables are tender and lightly browned around the edges.
Step 5
Meanwhile, combine the orange juice, soy sauce, and sherry in a small dish. When the vegetables are done, drizzle the mixture over the root vegetables and stir to coat evenly. Roast them for about 2 more minutes. Season them with salt and pepper to taste.
Step 6
Set each squash half on a plate, spoon the roasted vegetables into the center, and serve.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsAcorn Squash Squash Vegetable Turnip Root Vegetable Parsnip Carrot Side Main Dinner Nut Free Dairy Free Gluten Free Vegan Vegetarian Easy Weeknight Meals Roast Fall Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes