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 1½ lbs. each), halved, seeded and sliced into 1-inch -
- thick rings -
- Coarse salt and ground pepper -
- 1 cup brown rice blend -
- 2 cups water -
- 1 Tbsp margarine or oil -
- Salt to taste -
- ¼ cup dried apricots, diced -
- ¼ cup dried cranberries or craisins -
- ¼ cup coarsely chopped walnuts or toasted pecans -
1. Preheat oven to 400° F. Line 2 rimmed baking sheets with aluminum foil; brush with oil.
2. Lay slices of squash on baking sheets and season with salt and pepper. Roast about 5 minutes.
3. 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.
1. Rinse the rice. Put together in a saucepan with water, margarine and salt.
2. Bring to a boil, then stir once. Reduce heat and cover.
3. Simmer 30 minutes or more until water is gone.
4. 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.
5. 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 5 to 10 minutes and serve warm.