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Romesco Stuffed Squash

Seasonal roasted acorn squash with gorgeous jeweled rice is the star of this recipe! We used stunning beets, rainbow chard & dried cherries with our Red Pepper Romesco, and these flavors are show stopping. If you’re entertaining for the holidays this a perfect main course dish!

Chef Tip: Use day old rice, otherwise it will be too sticky to combine with your other ingredients!

Ingredients

  • 6 small squash, halved, seeded

  • Olive oil

  • 3 beets, cleaned and chopped

  • 1 bunch of baby rainbow chard, roughly chopped

  • Salt

  • 2½ cups of cooked brown rice

  • Haven’s Kitchen Red Pepper Romesco sauce

  • ¼ cup of dried cherries, roughly chopped

  • ¼ cup of almonds, toasted and chopped

Steps

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!

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

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