Wild Rice And Walnut-Stuffed Acorn Squash Recipe:- A feeling is produced by the vivid stuffed acorn squash that highlights the abundance of October. This squash is packed with several degrees of flavour and texture, all of which work together to make a sensation. The meal contains a great deal of flavour and texture that is layered upon one another.
Wild Rice And Walnut-Stuffed Acorn Squash Recipe
In order to celebrate the month of October, making this squash is one of the most effective ways to accomplish this. A fantastic picture of the abundance that October delivers, this squash is a perfect example of what October is all about. It is a wonderful illustration of what October is all about.
Ingredients
FOR THE STUFFED SQUASH
- 2 large acorn squash, halved and seeds removed
- 6 tablespoons extra-virgin olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon chile powder
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- 2 teaspoons sea salt, divided
- ½ teaspoon freshly cracked black pepper
- 2 cups water
- 1 cup wild and brown rice blend
- 1 large shallot, chopped
- 1 cup chopped raw walnuts
FOR THE POMEGRANATE RELISH
- 1 cup pomegranate seeds from 1 large pomegranate
- 2 tablespoons pomegranate or red wine vinegar
- 1 tablespoon fresh lemon juice
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Also see : How to Grow and Care for Amaryllis (and Make the Bulbs Rebloom!)
Instructions
Preheat the oven to 400 degrees Fahrenheit. For each half of the squash, drizzle a quarter of a tablespoon of olive oil. Put the pepper, one teaspoon of sea salt, and the spices into a small bowl and mix them together. You can use your fingers to cover the flesh with this mixture after you have sprinkled it evenly into the halves.
Put each half of the squash, cut side down, on a baking sheet coated with parchment paper, and roast it in the oven until it can be easily pierced with a fork (this should take around 30 minutes). To prepare the water, bring it to a boil in a medium-sized saucepan together with one tablespoon of olive oil and one teaspoon of sea salt. Do this while the squash is roasting.
To the pot, add the rice, and toss it around. Turn the heat down to a simmer, cover, and continue cooking for half an hour. Remove the rice from the heat and let it to continue to steam for an additional five minutes. Remove the cover, fluff with a fork, and allow to cool somewhat. Bake each half of the squash with the cut side facing up in a baking dish that is shallow.
In a small sauté pan, heat one tablespoon of olive oil and add shallot. Cook the shallot until it becomes tender, which should take around five minutes.
The shallot, the cooked rice, and the walnuts should be mixed together in a large mixing basin. Incorporate one tablespoon of olive oil and fully combine. Depending on your preference, season with additional salt and pepper.
The rice mixture should be distributed evenly among the squash cavities. All of the remaining tablespoon of olive oil should be drizzled over each one.
Place the stuffed squash back into the oven and bake it for approximately fifteen minutes, or until it is golden brown and at the desired temperature.
During the time that the squash is in the oven, split the pomegranate into four equal parts by making four cuts.
The seeds should be carefully removed from the husk once the quarters have been pulled apart. To avoid getting your fingers stained by the juice, you should use gloves. A medium bowl should be used to combine all of the ingredients for the relish. When the baking dish is removed from the oven, place a portion of the pomegranate relish on top of each side of the squash. Serve as soon as possible.
Nutritions
Calories per Serving: 781
Total Fat: 48.6 g
Saturated Fat: 6.0 g
Trans Fat: 0.0 g
Cholesterol: 0.0 mg
Total Carbohydrates: 83.9 g
Dietary Fiber: 11.5 g
Total Sugars: 10.0 g
Sodium: 1,220.9 mg
Protein: 12.1 g
