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Chicken and Black Rice-Stuffed Acorn Squash

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We have an issue.

It all started with an acorn squash. Okay two acorn squashes. And my overactive sweat glands.

I’d decided that since it was October the 1st, I’d be a good American citizen girl of the Americas and stuff some squash. With yumminess like browned chicken, black rice, veggeroos and herbaroos. Which is all great on paper, but in order to stuff the dang things, you have to GET INTO the dang things. And my name isn’t Bevulk Cooksogan I mean am I right.

 

I’m convinced the Latin name for acorn squash (and butternut for that matter) is Rockus Maximus of the Earthus and Youis Will Cussus.

I had to get out the CLEAVER for this. The Montana-sized knife in the back of the block that no one ever dares to touch because it’s basically the whisper of death. THAT ONE. And no one was home. And I cried. Because you have to hold the stupid acorn b.s. with one hand and HI-YA! the knife down on it all Bruce Lee style. Which now I’m betting I looked pretty bodoss doing this. But probably not.

 

I still haven’t told you what the issue is yet, have I?

Ummmm, look at that filling. We’re getting close.

Okay now look at this BUTTERY panko. We’re so close I want to punch it in the kneecaps.

Alright, let me just break this down for you. When you roast an acorn squash, it turns into butter cream gold baby cherub wings butter. And then when you stuff it with that savory chicken and rice and herby and veggie filling, YOU turn into butter cream gold baby cherub wings butter.

Major issues.

I’m never ever eating anything else ever ever again for the rest of my life.

Chicken and Black Rice-Stuffed Acorn Squash:

(adapted from my neighborhood grocery store newsletter, hahahah!)

What it took for 4 halves:

* 2 acorn squashes, cut in half lengthwise and seeded
* 2 Tbs. butter, divided
* 1 Tbs. extra-virgin olive oil
* 1 pound chicken tenders, cubed
* 1 celery stalk, diced
* 1/2 yellow onion, diced
* 3 cloves garlic, minced
* 4 ounces (half an 8 oz container) baby bella mushrooms, chopped
* 1/2 orange bell pepper, diced
* 2 Tbs. Herbs de Provence
* 1/2 cup black rice (par-cooked in a rice cooker for about 30 minutes)
* 1 cup chicken stock
* 1/2 cup panko or breadcrumbs
* coarse salt and freshly ground pepper

Preheat oven to 400.

Place the acorn halves, cut-side down in a rimmed baking sheet. Pour 1/2 cup water into the pan and bake 30 minutes. Remove and set aside.

Heat 1 Tbs. butter and the oil in a large skillet. Add the chicken, brown all over.

Add the onion, celery, mushrooms, garlic, orange bell pepper, the Herbs de Provence and a good pinch of salt and pepper. Sauté about 5 minutes, or until the veggies soften.

Now, add the black rice to the pan, along with the cup of chicken stock. Simmer and stir frequently, about 15 minutes, getting the rice all cooked. Look at how purple it made the filling!

Evenly spoon the chicken filling into each acorn half.

Oh! Melt the remaining butter and mix it with the panko. Now top each acorn half with that. It’s gonna be so pretty.

Stick them back in the oven for about 10 minutes, or until the panko is golden brown on top.

Serve her up!

This is what it looked like halfway through eating it.

So insane.

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27 Responses to Chicken and Black Rice-Stuffed Acorn Squash

  1. Laurie {Simply Scratch} October 5, 2012 at 9:54 am #

    I’m totally ready to turn into butter cream gold baby cherub wings butter!!

  2. Tracey Evans @cookingwithloveblog October 5, 2012 at 10:00 am #

    This looks fantastic! I’m ready for some squash season!

  3. Andrea the Kitchen Witch October 5, 2012 at 10:18 am #

    Yum that sounds and looks good! I’ve got all the ingredients on hand too :) Sounds like I know what I’m making tomorrow!

  4. Elizabeth @Food Ramblings October 5, 2012 at 10:26 am #

    thanks for the recipe idea- I had no idea what to do with the acorn squash in my csa basket :)

  5. Christina October 5, 2012 at 11:13 am #

    I am taking a squash class at Central Market on 10-31 (appropriate, no?) and the title of the class is “But they’re hard…”!!! So, once 11-1 rolls around, I will hold all the secrets to getting into these little yummy thingies…and I’ll stuff them to my hearts content. Thanks for this recipe for use later.

  6. marla October 5, 2012 at 11:21 am #

    I am also a big fan of buttery squash. Lots of bang for the buck ya know?!

  7. Deanna B. October 5, 2012 at 11:39 am #

    I learned the secret to getting into these mothers from Alton Brown. Take yo cleaver and give it a good whack into the squash but not enough to go all the way through. Now take your rubber mallet or meat tenderizer or something strong and not going to break and firmly tap the thick part of the cleaver until it splits. Voila! Or you could cheat and microwave the squash till its 1/2 done then cut it in 1/2.

  8. Chung-Ah | Damn Delicious October 5, 2012 at 12:24 pm #

    Amazing! I’ve never cooked with acorn squash but I need to get on that ASAP!

  9. Averie @ Averie Cooks October 5, 2012 at 12:34 pm #

    Those beans are so pretty! I hate opening up squash. I always feel like I’m going to lose a finger or a wrist. The cleaver, the cutting board, it all feels a little unsteady. I take my time but it’s just such a huge brick wall to slice thru sometimes!

  10. Karly October 5, 2012 at 1:48 pm #

    Maybe the new karate belt test thing should be hi-ya-ing an acorn squash instead of a board? Major win.

  11. Cassie October 5, 2012 at 3:00 pm #

    Love this filling, Bev…super unique!

  12. Katie October 5, 2012 at 3:22 pm #

    I love your nail polish! I also want to turn into a baby cherub butter face.

  13. Kari@Loaves and Dishes October 5, 2012 at 4:25 pm #

    I hear you on the cutting the squash thing. If any one ever saw how I actually get into a squash, they would totally confiscate my knives.
    This not only looks yummy, but I love how the black rice turns the filling purple. Super cool.

  14. Katie @ Blonde Ambition October 5, 2012 at 5:18 pm #

    The first thing I ever made without a recipe was acorn squash soup. And after that I ain’t never turnin back! So yummy.

  15. Kare @ Kitchen Treaty October 5, 2012 at 6:50 pm #

    I swear, neighborhood grocery stores have the *best* recipes (aside from food bloggers, of course)!

    Winter squashes are a pain (and scary to cut, for sure) – my possible future evening in the emergency room always flashes in front of my eyes when I’m attempting to peel one or hack it in half – but man, are they worth it.

  16. Jen @ Savory Simple October 5, 2012 at 10:16 pm #

    Acorn squash is one of my favorite fall treats. I love what you’ve done here, Bev!

  17. Gwen @SimplyHealthyFamily October 7, 2012 at 3:10 pm #

    Haahaa, yeah squash can be a pain to cut open, I just think of it as releasing some pent up anger and then cross my fingers and hope that I don’t cut a finger off ;)

    p.s. I made your lemon-shrimp pasta a few nights ago and it was a HUGE hit w the fam!

    • Bev Weidner October 8, 2012 at 1:10 pm #

      Soooo glad to hear that, Gwen!

  18. Sues October 8, 2012 at 2:44 pm #

    Mmm this is beautiful!! Black rice is so pretty and the panko is the perfect touch :)

  19. Brian @ A Thought For Food October 9, 2012 at 8:24 am #

    I just love the contrast in colors and textures here!

    And I have the same issue with squash. So f-ing hard to cut open!

  20. Lisa October 29, 2012 at 5:48 pm #

    This was delicious! I made this with quinoa instead of black rice and it was so so yummy. I will be trying again with the black rice.

  21. Jessica Haase November 6, 2012 at 3:48 pm #

    Making this tonight for dinner! I am super excited!!

  22. Lorraine December 15, 2012 at 10:26 pm #

    I baked the squash before cutting them open-not nearly so dangerous!:)I left them in for 30 min, would recommend 45 & turning halfway through.Thanks for the yummy recipe!

  23. KK November 11, 2013 at 9:19 pm #

    I know this is a year-old post, but wanted to post anyway in case anyone stumbles upon this recipe like i did. I made it tonight and it was amazing! I would definitely serve this to company. Feels fancy but is really easy to make. My only change was to use a red bell pepper instead of orange and wild rice, which didn’t turn the filling purple but it was still a beautiful dish. It also didn’t take nearly as long as I expected because you can do everything (cook rice, roast squash, and make the filling) at the same time.

  24. Karen March 12, 2014 at 6:05 pm #

    I made it with jasmine rice and carrots instead of celery. Looks amazing!

  25. naomi October 8, 2014 at 6:20 pm #

    Made this tonight. It was absolutely delicious! Above and beyond expectations. Make this dish!

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