Stuffed Acorn Squash With Black Rice Roasted Carrots And Dried Cherries
From cadavis 15 years agoIngredients
- 4 acorn squash(11/2 pounds each) shopping list
- 8 teaspoons canola oil, divided shopping list
- 1 teaspoon sea salt, divided shopping list
- 2 teaspoons ground coriander, divided shopping list
- 1/2 scant teaspoon ground nutmeg, divided shopping list
- 1 pound carrots, peeled and cut into 1/2 inch dice shopping list
- 3/4 cup coarsely chopped pecans shopping list
- 11/2 teaspoons minced fresh ginger shopping list
- 10 large sage leaves, chopped shopping list
- 3/4 cup coarsely chopped dried cherries shopping list
- 2 tablespoons maple syrup shopping list
- 1 tablespoon canola oil shopping list
- 3/4 cup finely diced onion shopping list
- 1 cup Chinese black rice shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 2 cups low-sodium vegetable broth shopping list
How to make it
- Preheat oven to 375 degrees
- Cut squash in half lengthwise and scoop out seeds
- Brush interiors with 4 teaspoons of oil, then sprinkle with 1/2 teaspoon salt, black pepper, to taste, 1/2 teaspoon coriander, and scant 1/4 teaspoon nutmeg
- Arrange halves on a baking sheet, cut-side down
- Roast 40-50 minutes on the upper middle oven rack, until tender when pierced
- Combine remaining 4 teaspoons oil, 1/2 teaspoon salt, 1 1/2 teaspoon coriander, and 1/4 teaspoon nutmeg with carrots, pecans, and ginger in an 8 inch baking dish; toss to combine
- Roast at 375 degrees for 30-40 minutes on the bottom middle oven rack, stirring every 10 minutes
- When carrots are tender, stir in chopped sage, dried cherries, and maple syrup.
- Roast for another 10 minutes, then remove from oven
- While vegetables are roasting, place a medium saucepan over medium heat
- When hot, add 1 tablespoon canola oil
- Add chopped onion and sauté for 2-3 minutes, until onion begins to soften
- Stir in rice and cinnamon, then add broth
- Stir to combine
- Bring to boil, reduce heat to low, cover, and simmer for 30 minutes
- Remove from heat and allow to rest for 10 minutes
- Combine rice with carrot mixture
- Arrange squash halves, cut side up, on a serving platter; fill with rice mixture, pressing gently to secure
People Who Like This Dish 3
- trigger MA
- chefmeow Garland, TX
- peggy_cookingfool White Swan, WA
- albys1 Broomall, Pennsylvania
- cadavis Asheboro, NC
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