Sunday, Sept. 7, is National Acorn Squash Day, and it’s a great opportunity to give this oft-overlooked vegetable a try. Also known as a pepper squash, acorn squash are related to zucchini and have a green outer shell, giving way to a bright orange interior.

Squash can take longer to cook in the oven, but the use of an air fryer in this recipe speeds up the process. It’s perfect for busy fall days when you’re short on time but still craving that harvest flavor.

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, divided

• 2 acorn squash, halved and seeded

• 2 medium carrots, chopped

• 2 stalks celery, chopped

• 1 cup sliced button mushrooms

• ¼ cup minced shallots

• 1 teaspoon dried thyme

• ½ teaspoon ground pepper, plus more for garnish

• ¼ teaspoon salt

• 1 (8.8 ounce) pouch cooked long grain and wild rice mix

• ¼ cup chopped pecans, toasted

• ¼ cup dried cranberries

• Snipped fresh thyme for garnish

INSTRUCTIONS:

1. Preheat air fryer to 400 F. Drizzle 1 tablespoon oil evenly over cut sides of squash. Arrange the squash in the air-fryer basket. Cook until fork-tender, 20 to 25 minutes.

2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add carrots, celery, mushrooms, shallots, thyme, pepper and salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

3. Transfer the vegetables to a bowl. Stir in prepared rice, pecans and dried cranberries. Spoon the rice mixture into the squash halves. Garnish with fresh thyme and additional pepper, if desired.

Makes 4 servings.

Nutrition Facts (per serving):
Calories: 345; Fat: 14g; Carbs: 54g; Protein: 6g

Recipe Card for Air-Fryer Stuffed Acorn Squash

Sources:
EatingWell
National Day Calendar