I've made this beautiful Autumn Harvest Acorn Squash a few
times recently. It’s deceptively simple and very delicious. What makes it extra
easy (and quick) is to pre-bake the squash in the microwave before popping it
in the oven. These are special enough to go on any holiday table in any home
(vegetarian or not!) Is it too early to
make your menu for Thanksgiving and Christmas 2015? If you’re like me, you’re
always thinking of food and menus J
Here’s what
you need:
Acorn squash
Onions
Garlic
Slivered or
sliced almonds
Dried
cranberries or cherries (golden raisins would be good also)
Dried thyme
Store bought
grain mixture (quinoa, brown rice, etc) I think the quality of your finished
meal will depend on what type of grain mixture you choose. I used Earthly
Choice Three Continent Blend (check it out here) and it was perfect
Here’s what
you do:
Stab the
squash with a sharp knife a few times and place in microwave oven for about 10
minutes. Be sure to check on it and maybe turn it over a few times. Carefully cut the squash in half and remove
the seeds and extra strands of stuff.
Saute lots
of onions in a bit of olive oil. Add minced garlic at the end. Also add the
dried cranberries and almonds. Cook the grain mixture according to the
manufacturer’s directions. Mix grains and veg and spoon generously into the squash
halves. (The amounts are all a guessing game, but plan on about ¾ C filling per
squash)
Drizzle
squash with olive oil and sprinkle dried thyme over the top. Bake at 350 until
the squash is totally soft – about 45 minutes.
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