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Acorn squash is, by itself, a tasty and beautiful side dish, perfect for any occasion. Add this rice filling and you have yourself an elegant and scrumptious side dish. The colors add interest and visual appeal to your table.
vegetable oil, for greasing baking sheets
2 acorn squash (about 1 and 1/2 pounds each), halved, seeded and sliced into 1-inch-thick rings
coarse salt
ground pepper
1 cup brown rice or a brown rice blend
2 cups water
1 tablespoon margarine or oil
salt, to taste
1/4 cup dried apricots, diced
1/4 cup dried cranberries or craisins
1/4 cup coarsely chopped walnuts or toasted pecans
Preheat oven to 400 degrees Fahrenheit. Line two rimmed baking sheets with aluminum foil; brush with oil.
Lay slices of squash on baking sheets and season with salt and pepper. Roast about five minutes.
Remove baking sheets from oven. Using tongs, turn over pieces of squash. Season again with salt and pepper. Roast until tender, about 20 minutes longer.
Rinse the rice. Put together in a saucepan with water, margarine, and salt.
Bring to a boil, then stir once. Reduce heat and cover.
Simmer 30 minutes or more until water is gone.
Remove from heat and mix in the apricots, cranberries and walnuts or toasted pecans. Fluff once and let stand in pot for 10 minutes or more.
Use an ice cream scoop to place a mound of rice in the center of each slice of acorn squash. Reheat the squash and rice in the oven for five to 10 minutes and serve warm.
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