Wednesday, December 24, 2014

Autumn Harvest Acorn Squash

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
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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