Acorn Foliage
From Dragonflies 13 years ago
- 45 min to make
- Serves 2
When a brisk fall evening calls for exotic flavors, mild sweetness with a hint of cinnamon and nutmeg ... indulge :)
Ingredients
- A) 1 Acorn Squash shopping list
- B) 1 Cup of wild Rice shopping list
- 2 Cups of water shopping list
- C) 2 Squash ( I used yellow) shopping list
- 1/2 cup sunflower seeds shopping list
- 1/2 cup raisins ( I used golden) shopping list
- 2 tbsp maple syrup shopping list
- 1 tsp Tarragon spice shopping list
- 1/2 tsp Cinnamon powder shopping list
- 1/2 tsp nutmeg powder shopping list
- Dash of salt shopping list
- Dash of pepper shopping list
- Dash of onion powder shopping list
- D) 1 head of broccoli shopping list
How to make it
- A) Cut the Acorn Squash in half, clean. Choose a oven tin and make sure the surface is fully covered with water, not more than that. place the Acorn squash open side facing on the tin and bake for 45 min on 350 degrees
- B) Bring 2 cups of water to a boil then simmer the wild rice for 40 min.
- C) 15 minutes before the Acorn Squash is complete start working on C.
- cut the 2 squash in chunks and saute in oil of choice (lil bit of oil)
- add 2 tbsp of water. Add the sunflower seeds, raisins, and spices listed in C. lastly add the maple syrup and gently stir fry and simmer on a low flame.
- D) Steam the cut head of broccoli.
- Once the Acorn Squash is done gently stroke the inside of it with a lil bit of maple syrup. I did a small slice off on the Acorn to make it tilt forward and made it look like the rice is spilling out of it. continue the spill with the exotic squash blend and add some tarragon spice on all of it for ht delicious sweet aroma. Add the steamed broccoli on the side.
People Who Like This Dish 4
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