In a skillet on medium-high flame, heat the olive oil. In a large mixing bowl, combine corn and wild rice. 1 cup coarsely grated Parmesan or Romano cheese Serve the stew with the heated pita bread.Īcorn Squash with Corn and Wild Rice Stuffing When one side of the pita bread gets hot, flip the bread over and heat the other side approximately 1 minute of cooking per side. Place one piece of pita bread at a time into the skillet. Heat a large skillet over a medium- high heat. The finished stew should have a nice, thick stewy texture. Stirring occasionally throughout the cooking hour, and add more water if necessary. Let the stew simmer for 1 hour, or until squash is tender. Stir the squash, pinto beans and water into the stew. Mix thoroughly so the stew doesn’t get too chunky. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. In a large heavy- bottomed pot, heat olive oil and saute the onion for a few minutes. 4 large tomatoes peeled, seeded, and coarsely chopped Top squash pieces with apple mixture, cover with vented plastic wrap and microwave on HIGH 4 to 5 minutes or until squash and apple are tender. In a small bowl, combine apples, margarine, sugar and spices as above. Remove from microwave and place in microwave-safe dish cut halves in two. Microwave on HIGH 6 to 7 minutes, rotating squash halfway through cooking time. Arrange, cut side up on thick paper towel on microwave floor. Microwave Version: Halve and seed squash. Cover and bake 30 minutes or until apples are tender. In small bowl, combine apples, margarine, brown sugar, cinnamon, nutmeg and cloves and mix well. Cut squash halves in two turn cut sides up. Halve squash and remove seeds bake 35 minutes. 1 golden delicious apple, peeled, cored, and sliced Pass a bowl of yogurt or sour cream at the table, if desired. Microwave on high for 8 to 10 minutes, or until heated through, stirring once. Cover tightly with a lid or vented plastic wrap. Working in batches in a food processor or blender, puree the squash, potato, and leeks with the bouillon and water until smooth and creamy. Peel the sweet potato and cut into chunks. When the squash is cool enough to handle easily, cut in half and scoop out the seeds set aside. Microwave on high for 3 to 5 minutes, or until the leeks are very tender. In a 3-quart microwavable casserole, combine the oil and leeks. Otherwise, microwave it on high for another 2 to 4 minutes until done.) (A fork of knife will pierce the potato easily to the center when done. Check the potato for doneness and wrap it in a paper towel set aside. Depending on the shape of the potato it may be done before or after the squash. Turn each vegetable and microwave on high for 7 to 9 minutes, or until the squash are soft. Place them on a double layer of paper towels in a circle on the floor of microwave oven. Pierce each squash and the potato several times with the tip of a sharp knife. ground mace and chopped chives (for garnish) 1 c leeks, thinly sliced (white parts only) 1 (10-oz.) sweet potato (medium about 8 oz) 2 acorn squash (medium about 1-1/2 lbs each) (If there is any extra filling, place it in a small casserole dish.) Bake for 15 minutes, or until the squash are tender. Stir in the honey, cinnamon, mace, allspice and cardamom cook for 2 minutes. Add the apples, pears, apricots and walnuts cook, stirring frequently, for 5 minutes. In a large no-stick frying pan, melt the margarine. Remove from the heat and let stand for 5 minutes. Cover and simmer for 20 to 25 minutes, or until the liquid has been absorbed. Add the quinoa stir and reduce the heat to low. Meanwhile, in a 2 quart saucepan over medium- high heat, bring the stock to a boil. Place the halves, cut side down, in the prepared dish. ![]() Cut the squash in half lengthwise scoop out and discard seeds. Coat a large baking dish or roasting pan with no-stick spray. Instant Pot Turkey Tenderloins – Roasted acorn squash was tailor-made for holiday dinners! If you don’t believe me, give it a test run with this moist and delicious turkey tenderloin recipe.Acorn Squash Stuffed with Quinoa and Fruit.Crock Pot Pork Chops – To me, the natural saltiness of pork and the subtle sweetness of squash are a match made in heaven! These two dishes work great together side by side on a dinner plate.OTHER RECIPES TO SERVE WITH ROASTED ACORN SQUASH It truly goes brilliantly alongside heavy holiday classics, like honey glazed ham and candied yams, or in a yummy winter spinach salad. This oven roasted acorn squash recipe is one of my favorites because of its ability to provide a little balance to heavy holiday meals. Not only is acorn squash smooth and buttery, but it’s also rich in nutrients and antioxidants and is low in carbs!
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