Substitute maple marinated tofu for sausage, add 1/2tsp. crushed red pepper flakes, and 1/2tsp. each salt and pepper to rice for a vegetarian alternative.
1 medium sized Acorn squash
2-4Tbsp. butter
4Tbsp. pure maple syrup
1/2C basmati rice
2Tbsp. olive oil
1 medium yellow onion diced
4 hot italian sausages (casings removed)
ground black pepper
Preheat oven to 400 degrees.
Prepare Acorn squash by cutting in half width-wise (the open face of the squash has a "scalloped"border). Remove pointed "top" of the squash.
Remove seeds.
Spread butter over the inside of squash then drizzle with maple syrup.
Quickly turn squash face down in a lightly oiled glass casserole dish.
This creates an oven within an oven for the syrup and butter to caramelize around the squashes edge. Cook for about one hour until skin color darkens significantly and squash caves easily to touch.
Meanwhile, cook rice as directed.
*Most rice cooks in double water (ie. 1C rice to 2C water.) Add rice to boiling water and reduce to a low simmer. If rice hasn't reached desired tenderness add more water (a little bit at a time) and simmer longer...
Heat olive oil over medium heat in sautee pan.
Add sausage (or tofu) and onion. Stir and break up sausage until meat is cooked throughout.
Drain and discard excess liquid.
When rice is ready, add sausage and onion.
Stuff squash with rice mixture. Drizzle any liquid remaining in pan over rice and sprinkle with fresh ground black pepper...Enjoy.
We did...
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