Monday, November 21, 2011

Nourishing Stuffed Squash

Even with the weather feeling like late September we cannot stop the Calendar. Thanksgiving is just a few days away! I have created a Menu which I hope will be the Muse for your Holiday fare. The Star of the show is, Acorn Squash with a Wild Rice Stuffing. For me nothing brings Thanksgiving to mind more then roasted squash, wild rice, toasted pecans, and cranberries. Come deliziosi

Acorn squash is totally satisfying when roasted and topped with a drizzle of Olive Oil and s sprinkle of Sea Salt. If filled with a hearty stuffing of Lundberg's Wild Rice blend, Pecans, and Cranberries, it is a meal in itself. Loaded with comforting flavors it is bound to be hit at your Holiday Table!

The Menu:
Corn Chowder, 03 August 2011
Stuffed Squash with Wild Rice Stuffing
Daikon Nishime, 19 November 2011
Swiss Chard and Shallot Saute, 04 September 2011
Blanched Salad, 24 August 2011 
Ginger Pear Crisp, 23 September 2011
"Kukicha" Twig Tea
Acorn & Delicata Squash

3 Acorn  Squash  Cut in Half
1 Yellow Onion Small Dice2 Medium Shallots Minced
4 Celery Stalks Small Dice
2 tsp of Fresh Sage Finely Minced
2 tsp of Fresh Thyme Finley Minced  
2 Cups of Cooked Wild Rice Mix 
2/3 Cup Pecans Toasted and Chopped
1/4 Cup Apple Juice Sweetened Dried Cranberries 
1/2 tsp Fresh Ground Black Pepper
3/4 tsp Sea Salt 
4 Tbl Olive Oil to Brush on Squash and for Sauteing  

Lundberg's Wild Rice Blend
1.Place squash cut side up on a baking sheet, brush 1 teaspoon of the Olive Oil over the tops and insides of the Squash halves, season with Sea Salt and freshly ground Black Pepper
2.Roast in the oven until just fork tender, about 25 to 30 minutes
3.Meanwhile, place 1 tablespoon of Olive Oil in a large saute pan over medium heat
4.Add the Onion, Shallots, and Celery, season with Sea Salt and freshly ground Black Pepper, stirring occasionally, cook until just softened, about 6 minutes
5.Stir in the Thyme and Sage cook about 1 minute
6.Remove from heat and stir in the rice, pecans, cranberries, and measured salt, pepper and the last Tablespoon of Olive Oil
7.Divide the rice filling among the roasted Squash halves, about 1/2 cup for each
8.Continue roasting until the Squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes

Wishing you all a very Happy Thanksgiving!

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