Sunday, 26 September 2010

• Stuffed Acorn Squash

  I recently went to the farmers market and picked up a variety of squash, loads. With little to no idea what I am going to do with them. I think I am going to revisit the gnocchi, but today I bring you:

  Stuffed Acron Squash

  Ingredients:

  1 acorn squash halved and seeded (reserve seeds for Toasted Squash Seeds)

  1tbsp brown sugar

  1/2tsp salt

  2tbsp melted Earth Balance/Smart Balance (whey free margarine), divided

  2tsp olive oil

  1/2 small onion, diced

  2 garlic cloves, minced

  1/3 cup 5 grain rice (or any wildrice mixture)

  1/3 cup walnuts chopped

  2tbsp dried cranberries

  pepper

  1/2tsp thyme

  2/3 cup water

   

  Directions:

  Preheat oven to 350f

  1. Combine brown sugar, half the salt and half the Earth Balance in a small bowl.

  2. Place acorn squash halves cut side up on a baking sheet. Brush sugar mixture inside the squash.

  

  3. "Tent" (is that not a fun baking word?) squash with foil and roast for an hour or until fork tender.

  

  4. While roasting, heat olive oil in a medium saucepan and saute onion for 2min. Stir in garlic, walnuts, cranberries, rice, thyme and remaining salt and pepper. Saute one more minute.

  

  5. Add water and simmer. Cover and cook for 20min or until all water is absorbed and rice is tender.

  6. When squash is done, remove from oven. Fill halves with rice mixture. Drizzle remaining Earth Balance over rice mixture. Tent with foil again, and return to oven for 5min.

  

  7. Serve and enjoy!

  

   

  Toasted Squash Seeds

  Make these with the reserved seeds, and for efficiency bonus points, bake them while your squash is roasting.

  Ingredients:

  Reserved seeds rinsed

  olive oil

  salt/pepper

   

  Directions:

  Preheat to 350f

  1. Spread seeds on a lightly oiled baking sheet

  

  2. Salt and pepper seeds

  3. Bake 20 min. or until toasted look is achieved.

  4. Eat!

  

   

  So there you go veggies, some seasonal supper and snacks!

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