Roasted Acorn Squash Stuffed with Rice and Mushrooms

1. 1 Pumpkinpack 1 kg ≈ $2.80 382 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 51 g
3. 3 Button mushrooms≈ $7.50 per kg 102 g
4. 4 Onions≈ $1.60 per kg 42 g
5. 5 Hard cheesepack 200 g ≈ $2.64 30 g
6. 6 Cream 10%pack 500 ml ≈ $2.40 42 ml
7. 7 Sunflower oil 7 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the top off a small acorn squash, scoop out seeds and some of the soft flesh, leaving walls about 2 cm thick.

2. Parboil rice in salted water for 12 minutes until half-cooked, then drain in a colander.

3. Chop mushrooms and onion⁴, then sauté in oil for 7–8 minutes until most of the mushroom liquid evaporates.

4. Mix rice, mushrooms, cream⁶, half the grated cheese, salt, and pepper.

5. Stuff the squash with the filling, sprinkle with the remaining cheese, cover with the lid, and place in a baking dish.

6. Bake at 350°F (180°C) for 50–60 minutes, until the squash walls yield easily to a knife.

7. Let rest 5 minutes, then serve hot, spooning out filling with the tender flesh.