1/2 bunch broccolini, tough ends of stems trimmed and roughly chopped
2 tbspbalsamic glaze
3 tbsproughly chopped almonds
1Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2Cut the acorn squash in half lengthwise. Scoop out the seed and flesh in the center. Then cut the acorn halves down the middle. You should have 8 evenly sized wedges from the two acorn squash.
3Place the squash wedges, skin side down, on the parchment-line baking tray. Brush with about half the olive oil and season with salt and pepper. Sprinkle with the minced rosemary. Roast for about 35-40 minutes or until the squash is tender.
4Meanwhile, cook the Grain Trust Brown Rice according the to packet instructions.
5In a large pot with lid, heat the remaining olive oil over medium heat. Add the shallots and cook until the shallots are translucent, about 2 minutes. Add the celery and carrots, cooking until the vegetables are slightly soft, about 3 minutes. Add the garlic and stir, followed by the broccolini.
6Season with salt and pepper. Then add 1/4 cup of water to the pot and place the lid on. Let the broccolini steam in the pot for about 3-4 minutes. Remove the lid, stir, and remove from the heat.
7Place the squash on a plate and carefully spoon the broccolini and Grain Trust brown rice stuffing into the squash. Drizzle with the balsamic glaze and sprinkle with the chopped almonds.