Spiced Sweet Potato, Carrot, and Acorn Squash Latkes Recipe. The Crisper Whisperer: Acorn Squash Lasagna with Béchamel Sauce Recipe. We have acorn squash recipes for soup, lasagna, and even acorn squash sorbet. Remove from heat and fold in the pecans, scallions, cherries, maple syrup, and orange juice. Acorn squash begs to be stuffed, but dont let that limit you. Once boiling, reduce to a simmer and cook until all the stock has evaporated/ been absorbed (about 20 to 25 minutes). Add oregano, 1/2 teaspoon salt and pepper, wild rice, and vegetable stock and bring to a boil. Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Cover sheet tightly with foil and roast until tender, about 35 minutes. Next, add in the garlic and cook for another minute. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Add onions and saute until soft (about five minutes). Heat oil over medium in a large saucepan. Cover the squash with tin foil and roast for 40 minutes or until cooked all the way through. Grease a baking sheet and place squash cut side down. 1/2 cup dried cherries (or any dried fruit), chopped.2 cups vegetable stock (I used my own from this recipe).Wild Rice Stuffed Acorn Squash Serve 2 as a side. Set the Instant Pot to pressure cook (manual) mode at high pressure for 30 minutes. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Add the garlic, sage, thyme, and rosemary, and cook until fragrant, about 2 to 3 minutes. Add the shallot, celery, and mushrooms and sauté until softened, about 3 minutes. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Press the saute button on your instant pot, when the display reads hot, add the oil. I’m already dreaming of quick winter salads that are really just a healthy (throw the term ‘salad’ at the end of anything and it becomes guilt-free) way to talking about this wild rice mixture!Īnyhow, this is great as a side dish or even as a main vegetarian entree at your next dinner party (which, according to The Kitchn, are dead these days)! Instructions Start the Wild Rice in the Instant Pot with the rice and 2 cups of water or broth. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with teaspoon of the salt. It was chewy and savory and sweet (thanks to the maple syrup!) and oh so addicting. Stir in reserved cup of acorn squash to bind. ![]() And let me tell you….this stuffed acorn were great but I probably ended up eating 50% of the wild rice mixture before I could even get around to sticking it in the acorns. Reduce heat to medium, and stir in prepared rice, cranberries, sage and thyme. I don’t really have much experience with wild rice and I was blown away by the added texture it gave to the stuffing.Īnd so this experience made we realize I want more wild rice in my life which led to me making these stuffed squashes. And it was probably my favorite thing that was served that day. The only thing I did not pick out was the Wild Rice Stuffing which my aunt made. So I curated (doesn’t that sound so much more important than planned?!) 90 percent of my family’s Thanksgiving dinner menu this year.
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