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

Reviews & Comments 3

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    " It was excellent "
    albys1 ate it and said...
    Definately a good recipe!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Delicious more like a desert. Love the addition of pecans.
    Five from me
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    " It was excellent "
    chefmeow ate it and said...
    Yum, this is a great sounding recipe, love it. Great post and a high 5.
    Was this review helpful? Yes Flag

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