This Pomegranate and Brie Stuffed Squash is a delightful and visually stunning dish that combines roasted squash with creamy Brie cheese and sweet-tart pomegranate seeds. It makes for an impressive side dish or a vegetarian main course!
Ingredients
- 2 medium acorn squash, butternut squash, or similar winter squash
- 1 cup Brie cheese, rind removed and cut into small pieces
- 1/2 cup pomegranate seeds
- 1/2 cup cooked quinoa or rice
- 1/4 cup walnuts or pecans, chopped (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or rosemary
- Salt and pepper to taste
- Fresh parsley or mint for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds and stringy bits. Brush the cut sides with olive oil and season with salt, pepper, and dried thyme or rosemary.
3. Place the squash halves cut side down on a baking dish. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
4. In a mixing bowl, combine the cooked quinoa (or rice), Brie cheese pieces, pomegranate seeds, and chopped nuts (if using). Season with salt and pepper to taste and mix gently to combine.
5. Once the squash is roasted, carefully flip the halves over. Spoon the Brie and pomegranate mixture into each squash half, packing it gently.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the Brie is melted and bubbly.
7. Remove from the oven and let cool slightly. Garnish with fresh parsley or mint if desired.
8. Serve warm as a stunning side dish or a hearty vegetarian main course!
This Pomegranate and Brie Stuffed Squash is not only delicious but also makes for a beautiful presentation on your dinner table, perfect for fall gatherings or holiday meals!
Aprile's Kitchen 