Romesco Stuffed Squash
Serves 630 mins prep40 mins cook
Seasonal roasted acorn squash with gorgeous jeweled rice is the star of this recipe! We used stunning beets, rainbow chard & dried cherries with Haven's Kitchen's Red Pepper Romesco, and these flavors are show-stopping.
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Instructions
STEP 1 Preheat oven to 375. Drizzle squash with Olive Oil and salt. Roast face up for 40 minutes STEP 2 On a separate baking sheet, roast beets, tossed with olive oil, 40 minutes STEP 3 Heat a large skillet over high heat and add olive oil to coat the pan. When the oil shimmers, add the chopped chard, and a pinch of salt. Let soften for about 2 minutes, add the rice and cook for another minute or two til the rice is warmed through STEP 4 Remove from heat, add about ½ pouch of Haven's Kitchen Red Pepper Romesco, toss in the cherries and almonds STEP 5 Scoop the rice mixture into the squash and enjoy!View original recipe