Friday, November 19, 2004
Thanksgiving 2004, stuffed, baked acorn squash
Before dessert, before the main course and prior to the side dishes what a true Thanksgiving meal needs is a traditional American gourd cooked up sweet and savory.
Baked Stuffed Acorn Squash
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
2 whole acorn squash
1 tsp. soy spread
1/2 C. wild or long-grain rice
1 Tbsp. finely minced onion
1-1/4 C. vegetable broth, heated
1 tsp. packed light brown sugar
1 (1”) piece cinnamon stick
2 Tbsp. golden raisins
Generous pinches of ground clove and freshly grated nutmeg
1/4 c. chopped walnuts, toasted
1/4 c. chopped fresh or dried parsley
3 oz. soy Feta cheese, about 1/3 c. crumbled
Preparation
Preheat oven to 400°F. Cut squash in half and scoop out the seeds. Place cut side down in a roasting pan large enough to hold halves in a single layer. Add about 3/4 c. water to pan and cover tightly. Bake until squash is tender, about 35 minutes.
Meanwhile, melt soy spread in a small saucepan. Add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium-low heat about 20 minutes for white rice (or 30 minutes for wild rice). The liquid should be reduced and the rice remain a bit firm. Remove rice from the heat and discard the cinnamon stick. Stir in toasted nuts and parsley.
When cooked, remove squash from oven and reduce oven temperature to 350°F. Divide rice mixture evenly among cooked squash. Sprinkle with crumbled Feta. Add 1/4 Cup water to pan. Cover tightly and continue to bake for 25 minutes.
serves 4
vegan
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
2 whole acorn squash
1 tsp. soy spread
1/2 C. wild or long-grain rice
1 Tbsp. finely minced onion
1-1/4 C. vegetable broth, heated
1 tsp. packed light brown sugar
1 (1”) piece cinnamon stick
2 Tbsp. golden raisins
Generous pinches of ground clove and freshly grated nutmeg
1/4 c. chopped walnuts, toasted
1/4 c. chopped fresh or dried parsley
3 oz. soy Feta cheese, about 1/3 c. crumbled
Preparation
Preheat oven to 400°F. Cut squash in half and scoop out the seeds. Place cut side down in a roasting pan large enough to hold halves in a single layer. Add about 3/4 c. water to pan and cover tightly. Bake until squash is tender, about 35 minutes.
Meanwhile, melt soy spread in a small saucepan. Add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium-low heat about 20 minutes for white rice (or 30 minutes for wild rice). The liquid should be reduced and the rice remain a bit firm. Remove rice from the heat and discard the cinnamon stick. Stir in toasted nuts and parsley.
When cooked, remove squash from oven and reduce oven temperature to 350°F. Divide rice mixture evenly among cooked squash. Sprinkle with crumbled Feta. Add 1/4 Cup water to pan. Cover tightly and continue to bake for 25 minutes.
serves 4
vegan
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