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Side Dish

Acorn Squash Stuffed With Harvest Grain Salad

Serve this delightful autumn dish as a light lunch or side.

  • Chef Andrew Langdon
  • Sysco Kansas City

Serves 4

Email article

In October and November, when the weather cools and the leaves turn yellow and burnt orange, diners get a craving to eat flavorful vegetables of the same golden hues. Acorn squash are the perfect size for stuffing with a salad made from wholesome mixed grains and dried fruits and nuts.

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The Warm Promise of Fall Produce

Sysco Foodie

Ingredients

Acorn Squash

Grain Salad

Dressing

Directions

For the Squash

  1. Place the squash halves cut-side-up on a sheet pan, dividing the butter, sugar, salt and pepper among the pieces. Roast in a 350-degree oven until tender, 25 to 30 minutes.

For the Grain Salad

  1. In a saucepan, over medium heat, simmer the grain blend in 2 cups of water to cover for 10 minutes.
  2. Pour onto a sheet pan to cool. Once cool, add the cranberries, pecans and kale and set aside in a cooler to chill.

For the Dressing

  1. In a blender, process the bourbon maple syrup, vinegar, canola oil and garlic until well combined. Place the mixture in a squeeze bottle.

To Serve

  1. Once the squash has cooled, place a quarter of the grain salad in each half. Apply liberal amounts of the dressing to the salad and top edge of the squash.
harvest-grain-salad-squash
Email article

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