Acorn Squash Stuffed with Roasted Root Vegetables

Name: Acorn Squash Stuffed with Roasted Root Vegetables
Yield: makes 4 servings
Ingredients: 2 acorn squash, halved lengthwise and seeded; Kosher salt and freshly ground black pepper; 2 medium turnips, peeled and cut into 1-inch pieces; 3 medium parsnips, peeled and cut into 1-inch pieces; 2 medium carrots, peeled and cut into 1-inch pieces; 1 medium onion, peeled and cut into 1-inch pieces; 2 tablespoons olive oil or vegetable oil; 1/2 cup freshly squeezed orange or apple juice; 2 tablespoons soy sauce; 1 tablespoon dry sherry

December 9, 2011

This is a perfect accompaniment to an autumn meal of roast pork or chicken. You’ll use two oven racks for this recipe. To serve as a vegetarian main course, serve sautéed greens and steamed, herbed wild rice on the side.

Recipe notes

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