Wild Rice Stuffed Acorn Squash

12/19/2011

0 Comments

 
You could easily turn this into a carnivorous meal for two by adding sausage.
  • 2.5 ounces long grain and wild rice mix
  • 1 cup vegetable stock
  • 1 teaspoon Italian Seasoning
  • 1 celery rib, chopped
  • 1/2 medium onion, chopped
  • 1/2 cup chopped mushrooms (I used shiitake)
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup dried cranberries
  • 1/2 cup coarsely chopped pecans
  • 1 medium acorn squash
  • 3/4 cup water
Preparation


  1. In a large saucepan, combine the rice with broth and Italian Seasoning. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in mushrooms, cranberries, and pecans. Remove from the heat. Stir in rice mixture.
  2. Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a baking pan. Pour water into pan.
  3. Cover pan tightly with foil. Bake at 350 degrees F for 40-50 minutes or until squash is tender. 



0 Comments

Garlicky Baked Butternut Squash

12/12/2011

0 Comments

 
Adapted from www.allrecipes.com
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/4 cup grated Parmesan cheese
Preparation


  1. In a large bowl, combine the oil, garlic, salt and pepper. Add squash and toss to coat.
  2. Transfer to an ungreased shallow 2-qt. baking dish and sprinkle with Italian Seasoning. Bake, uncovered, at 400 degrees for 30 minutes then sprinkle Parmesan cheese on squash.  Cook the squash for another 15 minutes or until squash is just tender.
0 Comments