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Acorn Squash Stuffed with Wild Rice, Hazelnuts & Dried Cranberries
- 7 cups water
- 2 cups wild rice (about 12 ounces)
- 3 small acorn squash (each about 10 to 12 ounces), cut in half,
- 2 tablespoons (1/4 stick) butter
- 2 cups finely chopped onions
- 2 teaspoons crumbled dried sage leaves
- 2 tablespoons fresh lemon juice
- 1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
- 1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
- 1/4 cup chopped fresh parsley
Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.
Bon Appétit , October 1998
Pepper Squash And Apple Bake Recipe
- 2 medium Pepper Squash
- 2 Apples — cored, sliced
- 1/2 cup Butter Buds — liquid
- 1 tablespoon Flour, All-Purpose
- 1 teaspoon Salt — optional
- 1/2 teaspoon Ground Mace
Cut squash in half lengthwise; remove seeds. Cut into 1/2″ slices and peel squash. Arrange in a sprayed 12 x 8″ baking dish and top with apples.
Combine remaining ingredients in a small bowl; spoon over apple slices. Cover tightly with foil.
Bake at 350 deg F for 1 1/4 hrs or until squash is tender.
Can be prepared in 45 minutes or less.
- 2 1/2 pounds acorn squash
- 1 medium red onion, chopped
- 1 1/2 tablespoons corn or safflower oil
- 1 teaspoon black mustard seeds
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon packed light brown sugar
- 2 cups water
- 3 tablespoons unsweetened dessicated coconut
Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.
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