Acorn Squash With Rice And Arugula Stuffing
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 medium
Acorn Squash3 tbsps
Walnut2 ribs
Celery (finely chopped)1 tsp
Fennel Seed1 cup
Golden Raisins1 tsp
Maple Syrup1 tbsp
White Wine Vinegar1
SaltDirections:
1
Preheat the oven to 400 degrees F
2
Line a rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil
3
Rinse the black rice
4
Add rice to 1 1/2 cups of water
5
Bring it to a boil then reduce to a simmer
6
Cover and cook for 45 minutes until cooked through
7
Remove the lid, fluff with a fork and leave the lid ajar to cool
8
While the rice cooks, roast the squash
9
With a sharp knife split the squash into quarters
10
Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt
11
Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots
12
Prepare the stuffing
13
Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes
14
Transfer to a mixing bowl
15
Grind the fennel seed or chop well with a sharp knife
16
Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar
17
Toss to coat
18
This much can be done a day in advance and brought to room temperature before serving
19
When ready to serve, arrange the squash wedges on a platter
20
Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again
21
Fill the insides of the squash with the stuffing; it is ok if a bit spills over
22
Garnish with the remaining walnuts and fresh shaved Parmesan and serve