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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Acorn Squash with Wild Rice and Grapes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Acorn Squash with Wild Rice and Grapes Empty Roasted Acorn Squash with Wild Rice and Grapes

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

    Roasted Acorn Squash with Wild Rice and Grapes Img1l
    Roasted Acorn Squash with Wild Rice and Grapes
    Roasted Acorn Squash with Wild Rice and Grapes Translucent
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    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.






    • 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

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