Believe it or not, acorn squash is a summer squash, even though its known to be a fall/winter dish. Acorn squash tastes great baked or steamed... I found a great looking one at the local farmer's market and was excited to stuff it and serve for dinner.
It was easy to cut off the top of the squash, scoop out its inside (which I added to the pilaf for great texture and flavor), drizzle it with evoo, some seasoning, and stuff it with the yummy cooked pilaf. I baked it for 20 minutes at 350 degrees, and it came out so sweet and moist.
We ate it with my favorite greek yogurt dip that is perfect as a sauce, chutney or spread.
What's your favorite type of rice?