Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted acorn squash & raisin rice. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted Acorn Squash & Raisin Rice is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Roasted Acorn Squash & Raisin Rice is something which I’ve loved my whole life.
This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the easiest acorn squash recipes you can make! Squash is one of those ingredients where you don't. Parmesan Roasted Acorn Squash. this link is to an external site that may or may not meet accessibility guidelines.
To get started with this recipe, we have to prepare a few ingredients. You can cook roasted acorn squash & raisin rice using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Acorn Squash & Raisin Rice:
- Get 1 acorn squash; peeled, de-seeded, & medium dice
- Take 1 C long grain rice
- Prepare 1 1/2 C chicken stock
- Prepare 1 yellow onion; medium dice
- Make ready 2 cloves garlic; minced
- Make ready 1/3 C raisins
- Prepare 2 t cumin
- Get 3/4 t cayenne pepper
- Get 1/2 t dried thyme
- Get 2 T butter
- Take 1 large pinch kosher salt & black pepper
- Make ready olive oil; as needed
It is a great comfort food, perfect for those chilly fall or winter nights. Get Maple-Roasted Acorn Squash Recipe from Food Network. Acorn squash is a winter squash with firm, ribbed, green outer skin and orange flesh. The seeds look just like pumpkin seeds, and can be roasted and eaten in the same way.
Instructions to make Roasted Acorn Squash & Raisin Rice:
- Toss acorn squash with enough oil to coat. Season with salt, pepper, and 1 t cumin. Roast at 400° for approximately 15 minutes or until squash is caramelized and tender.
- Puree squash with chicken stock in a food processor. Empty contents into a saucepot. Reduce to 1 C.
- Heat butter in a seperate small saucepot. Add rice, onion, thyme, cumin, cayenne, salt, and pepper. Stir and cook 1 minute. Add garlic. Cook for another 30 seconds.
- Add hot chicken stock and raisins. Bring to a simmer. Cover. Bake in oven at 350° for approximately 20 minutes or until liquid has absorbed. Fluff with fork.
- Variations; Rum, apple, bell peppers, bacon, apple cider vinegar, allspice, ginger, honey, coconut milk, clove, celery, mint, maple, orange, parsley, pecan, pistachios, pine nuts, sage, savory, soy, vanilla, curry, brown sugar, dried cranberry or plum, nutmeg, Grand Marnier, lemon, amaretto, currants, brown butter
I'm obsessed with winter squash, especially when it's roasted. Acorn squash is one of my favorite For me winter squash is just one more amazing vegetable in the cornucopia of naturally (healthy). Acorn is not a flashy squash like delicata, or a meaty fall and winter workhorse like butternut, but it's tender and delicate, with a subtly sweet and earthy flavor that takes well to butter and brown sugar. Roasted acorn squash gets a cozy anti-inflammatory boost with turmeric! Naturally sweet acorn squash is complemented with ground turmeric for an anti-inflammatory side dish with a hint of savory.
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