Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Roasted Acorn Squash with Wild Rice and Grapes

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

Roasted Acorn Squash with Wild Rice and Grapes

Post by Lobo on Wed 20 Jan 2016, 10:51 pm


Roasted Acorn Squash with Wild Rice and Grapes

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8
A colorful side dish for the Thanksgiving feast, these stuffed acorn squashes are hearty enough for a vegetarian main course. They are delicious served warm or at room temperature, so you can cook them ahead of time, freeing up space in your oven.



  • Printer Friendly Version






  • 85

Ingredients:


  • 1/3 cup wild rice
  • Kosher salt and freshly ground pepper
  • 2 acorn squashes, halved and seeds removed
  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 4 shallots, chopped
  • 1 lb. (500 g) seedless red grapes
  • 1 Tbs. chopped fresh thyme
  • 3 Tbs. sherry vinegar
  • 2 Tbs. pepitas, toasted

Directions:

Rinse the wild rice in cold water, then drain. In a small saucepan, combine the rice, a pinch of salt and 1 1/3 cups (11 fl. oz./345 ml) water. Bring to a simmer, cover and cook until the rice is al dente, about 40 minutes. Drain the rice in a sieve and set aside to cool. The rice may be prepared a few days ahead.

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Brush the cut sides of the squash halves with 2 Tbs. of the olive oil. Place, cut side down, on one end of the prepared baking sheet.

In a bowl, toss together the shallots, grapes and the remaining 2 Tbs. olive oil. Transfer to the other end of the baking sheet with the squashes. Roast until the squashes are fork-tender and the grapes have started to wilt, 35 to 40 minutes.

Transfer the shallots and grapes to a large bowl. Add the thyme, vinegar and wild rice and toss to combine. Season with salt and pepper.

Transfer the squash halves, cut side up, to a baking dish just large enough to hold them in a single layer, and fill with the rice mixture. Roast until the rice is warmed through, about 5 minutes. Sprinkle with the pepitas, cut each squash half in half and serve warm or at room temperature. Serves 8.

Williams-Sonoma Test Kitchen

Related Tips


  • All About Grapes >
  • All About Winter Squash

    Current date/time is Sun 11 Dec 2016, 3:56 am