Recipe

Stuffed Acorn Squash With Black Rice Roasted Carrots And Dried Cherries Recipe

Add Step-by-Step Photos	Cadavis / All my dishes 1 year ago This is a recipe you can enjoy the day you bake it or make ahead for and expected busy day. It's an all vegetable dish. Per Serving Info. 373 cal, 29% fat cal, 1g sat fat, 0mg chol, 7g protein, 78g carb, 13g fiber, 420mg sodium Prep:15m Cook:100m Servings:8	Cadavis
	squashcarrotsricecherriesspices

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Ingredients

4 acorn squash(11/2 pounds each)

8 teaspoons canola oil, divided

1 teaspoon sea salt, divided

2 teaspoons ground coriander, divided

1/2 scant teaspoon ground nutmeg, divided

1 pound carrots, peeled and cut into 1/2 inch dice

3/4 cup coarsely chopped pecans

11/2 teaspoons minced fresh ginger

10 large sage leaves, chopped

3/4 cup coarsely chopped dried cherries

2 tablespoons maple syrup

1 tablespoon canola oil

3/4 cup finely diced onion

1 cup Chinese black rice

1/4 teaspoon ground cinnamon

2 cups low-sodium vegetable broth

Directions

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

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Comments

chefmeow 1 year ago said:
Yum, this is a great sounding recipe, love it. Great post and a high 5.

trigger 1 year ago said:
Delicious more like a desert. Love the addition of pecans.
Five from me

albys1 1 year ago said:
Definately a good recipe!!!

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Alterations

cadavis 1 year ago said:
If you make them a day ahead make sure to cover them so the rice doesn't dry out and you'll reheat them in a 350 degree oven. Enjoy!!

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