Roasted Acorn Squash Stuffed with Sweet Potatoes and Rice
Serves 4
15 mins prep
50 mins cook
65 mins total
We love an edible bowl! This Roasted Acorn Squash Stuffed with Sweet Potatoes and Rice is pretty enough to grace your Thanksgiving table.
2 servings
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Preheat oven to 400 degrees F.
Drizzle sweet potatoes and squash halves with a little olive oil and use your fingertips to rub inside of the squash.
Sprinkle potatoes and squash halves generously with salt and pepper.
Set the acorn squash halves cut-side down and sweet potatoes on a baking sheet.
Bake 30 to 35 minutes or until tender.
Meanwhile, pour Knorr Selects into a medium saucepan. Add water, milk, and butter to the saucepan.
Give it a stir. Bring to a boil, then lower the heat to medium and boil uncovered for 10 minutes, while stirring frequently, until your rice is tender and sauce is creamy.
Turn off the heat at least 2 minutes for the sauce to thicken. Stir in roasted sweet potatoes and apples.
Fill each roasted acorn squash half with rice mixture.
Garnish with avocado, pepitas, and cilantro.
