MIDDLE EASTERN STUFFED ACORN SQUASH
A warm, enticing blend of spices and mint from Patricia Green and Carolyn Hemming's "Quinoa Revolution".
Provided by gailanng
Categories Grains
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Cut the acorn squash in half lengthwise and remove the seeds and strings. Place squash cut side down in a shallow baking dish and fill with 1/4" of water. Bake for 30-35 minutes, until the flesh is easily pierced with a fork.
- In the meanwhile, melt the butter in a small saucepan on medium heat, whisking constantly. Watch closely as brown flecks begin to appear. As soon as the butter turns a caramel brown color and has a nutty fragrance (this should take between 4-6 minutes; do not allow the butter to turn black), remove from the heat and transfer to a medium bowl. Stir in the olive oil, cinnamon and cardamom. Note: Can add additional spices, like ground coriander, ground cumin, red or black pepper.
- Add the 1 1/3 cup water and quinoa to the same saucepan. Bring to a boil, reduce to a simmer, cover and cook for 17 minutes. Remove from the heat and fluff with a fork.
- Toss 2 cups of the quinoa with the seasoned brown butter, cashews, apricots and mint. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
- Equally divide the quinoa filling among the four squash halves. Serve immediately. Refrigerate leftovers for up to 2 days.
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Md sazzadur Rahaman
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Mirza Arafath
[email protected]This recipe is a great way to use up leftover turkey.
Autumn Day
[email protected]I'm not a fan of raisins, so I left them out of the stuffing.
Kifayat Khan
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make.
Ewoma Mimi
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved it!
Rafik khan
[email protected]I'm allergic to nuts, so I omitted the walnuts from the stuffing.
felix otieno
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Holden Hamilton
[email protected]I used a butternut squash instead of an acorn squash and it turned out great.
Kali Kubisiak
[email protected]I added some chopped walnuts to the stuffing for a little extra crunch.
Imran Wafaii
[email protected]This recipe is a great way to use up leftover rice.
atiq armani
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were delicious.
Prantik Acharjee
[email protected]I made this recipe for a vegan friend and she loved it. It's a great way to enjoy squash if you're vegan.
Ahmed Noor Abdulkadir
[email protected]This dish is perfect for a fall dinner. It's hearty and flavorful.
Bent D
[email protected]I'm not a big fan of acorn squash, but this recipe changed my mind. It was so good!
Eyong effa Chelsea
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious.
Federico Cangiotti
[email protected]The flavors in this dish were incredible. I'll definitely be making it again.
Pierre Yves
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Arif Naz
[email protected]This recipe was easy to follow and the results were amazing. The squash was flavorful and the stuffing was moist and delicious.
Ashley Bowerman
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of flavors is perfect and the squash is always tender and delicious.
Carmen Tyson
[email protected]This stuffed acorn squash was a hit with my family! The flavors were amazing and the squash was cooked perfectly. I will definitely be making this again.