• Andy BeauChamp

Acorn Squash Stuffed with Rice, Pistachios and Cranberries


Ingredients

1 Acorn Squash, cut in half and seeds removed

1 cup of Cranberries

½ cup of pistachios

2 shallots, diced

1 ¼ cups of Veggie Stock

½ cup of Rice

2 tablespoons of lemon juice

2 teaspoons of Bouquet Garni

½ teaspoon red pepper flakes

½ teaspoon of turmeric

½ teaspoon black pepper

Salt to taste

Olive Oil spray

Directions

Preheat oven to 375 degrees

Line a backing sheet with foil and spray with olive oil. Place acorn squash cut side down and bake for 25 minutes, remove and let cool. Reduce oven to 350 degrees.

Place shallots and a 1/4 cup of veggie stock in a skillet over low heat and sweat the shallots for 15 minutes. Remove from heat, add cranberries, 1 teaspoon of the Bouquet Garni, stir and set aside.

Place rice, 1 cup of veggie stock, turmeric, red pepper flakes, black pepper in a small sauce pan, bring to a boil, reduce heat to low and cook rice until done. About 20 minutes.

Once acorn squash is cool, scoop out flesh, leaving about a ¼ inch in squash.

In skillet with shallots cranberries mixture, add the squash, rice and pistachios, stir to combine. Spoon into acorn squash shells and place squash in a deep baking sheet, return to oven, face up, and bake for 25 minutes. Remove and let cool for 10 minutes before serving – Enjoy.

#AcornSquash #Cranberry #VariationsonCooking

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