Technically, this recipe has no place on this blog BUT it is even more technically a baked item and thus by default....... Okay, okay, I'm trying here. Its just I never bake sweet things really because Ash is just so much better at it then me. Well Ash is better at everything sweet and super girly and artful. I'm the heartier, New England one.... Anyway, my contribution...
1 acorn squash
4 c. wild rice
1/4 c. cranberries
1/4 c. almonds
1/4 c. mushrooms
1/4 c. onions
2 heads garlic
olive oil
1 tbs. cumin
1 tbs curry
Cut acorn squash in half. Place in a 375 degree oven upside down on a cookie sheet for 40-50 minutes until you can easily stick a fork through the flesh. In small sauce pan on the stove, make the rice. (You can substitute microwave rice if you want! I recommend using a wild rice with chicken seasoning). While rice and squash are cooking. Saute mushrooms, onions and garlic in a small frying pan over medium heat. Once almost cooked, add the cranberries and spices. Remove from heat mix with rice. Remove squash from oven, stuff with the rice and vegetable mixture. Serve hot.
This recipe is also easy to make ahead of time and heat up in the microwave! Makes 2 servings as an entree or 4 servings if using as a side dish.
Enjoy!
No comments:
Post a Comment