Harissa Honey Stuffed Acorn Squash

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Harissa Honey Stuffed Acorn Squash


Ingredients

Units Scale

Squash Rings

  • 2 acorn squashes, cut into 11/2 inch rings
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons harissa paste
  • 2 tablespoons honey
  • 2 teaspoons za’atar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sumac
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Rice Pilaf

  • 1 cup rice
  • 2 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons harissa paste
  • 2 teaspoons za’atar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sumac
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons honey
  • 1 cup roasted grapes
  • 1/4 cup pistachios, chopped
  • 1/2 cup pomegranate arils

Instructions

  1. Preheat the oven to 400 F and line a baking tray with foil 
  2. Next, clean the insides of the acorn rings, discarding the seeds
  3. Then in a wide shallow bowl combine all the ingredients for the glaze of the acorn squash, dipping each side of the ring in the glaze and placing it on the tray to roast until soft and caramelized, about 25-30 minutes making sure to flip the rings halfway through 
  4. While the squash is roasting combine it in a small pot combine the oil harissa paste and seasoning then place over medium heat
  5. Once it’s simmering add the rice and toss until each grain is coated then toast for 2-3 minutes
  6. Next, add the broth, bring it to a boil then turn the heat down to low and cover it with a lid to simmer until all the liquid is absorbed
  7. Once the rice is ready, add to a bowl to fluff with the honey, grapes, pistachios, and pomegranates.
  8. Fill each of the acorn squash rings with rice to serve and enjoy! 

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