Blackbird
Goat Whisperer
Thanks to Eggs4sale and the organic heirloom acorn squash seeds she sent me, we grew 2 and feed sacks full of acorns squash. (50lb sized feed sacks)
Because of this weve gathered quite a few good squash recipes. I had most of the ingredients at my apt. so today I made this! I only did half and I mixed and matched some things around, but here is the original recipe my changes are in parenthesis;
Stuffed Acorn Squash
4 Acorn squash, halved crosswise, seeded (Again, I only used two and cut all ingredients in half)
2 pouches Uncle Bens Ready Whole Grain Medley (I dont have this so I used an organic wild and white rice medley mix I found elsewhere.. We can get wild rice at the reservations relatively cheap.. I love wild rice!)
4 tbs. butter (I used freshly frozen goat milk butter, yum!)
2 onions, chopped (not an onion fan, used a tiny bit garlic)
2/3 cup sweetened dried cranberries (I used dried cherries and figs)
cup pecan pieces (walnut..)
cup orange juice (omitted)
1 tsp. grated orange zest (omitted)
1 tsp. salt (I used Sicilian sea salt)
(I also added a carrot chunk from the garden at home shredded, freshly ground pepper, a pinch of curry powder, and a little stale dried oatmeal that I had to finish off and didnt want to chuck)
I just cooked the squash in the oven like I usually do, and cooked the rice etc. on the stove top since I do not use microwaves, but here are the microwaveable instructions that came with the recipe;
Coat 13x9 microwave-safe baking dish with cooking spray. Place squash halves in baking dish, cut side down; add cup water to dish. Cover loosely with wax paper. Microwave on high until tender, 10-12 minutes or according to manufacturers directions. If necessary, microwave in batches.
Microwave rice according to package directions; reserve. In nonstick skillet, melt 2 tbs butter over medium heat. Add onions; cook, stirring 10-15 minutes. Add rice, cranberries, pecans, juice and zest. Cook until heated through, 1-2 minutes.
Place squash halves on jellyroll pan, cut side up; sprinkle cavities with salt. Evenly divide rice mixture among squash halves. Cut remaining butter into small pieces; dot tops with butter. Broil until browned, about 1 minute.
Because of this weve gathered quite a few good squash recipes. I had most of the ingredients at my apt. so today I made this! I only did half and I mixed and matched some things around, but here is the original recipe my changes are in parenthesis;
Stuffed Acorn Squash
4 Acorn squash, halved crosswise, seeded (Again, I only used two and cut all ingredients in half)
2 pouches Uncle Bens Ready Whole Grain Medley (I dont have this so I used an organic wild and white rice medley mix I found elsewhere.. We can get wild rice at the reservations relatively cheap.. I love wild rice!)
4 tbs. butter (I used freshly frozen goat milk butter, yum!)
2 onions, chopped (not an onion fan, used a tiny bit garlic)
2/3 cup sweetened dried cranberries (I used dried cherries and figs)
cup pecan pieces (walnut..)
cup orange juice (omitted)
1 tsp. grated orange zest (omitted)
1 tsp. salt (I used Sicilian sea salt)
(I also added a carrot chunk from the garden at home shredded, freshly ground pepper, a pinch of curry powder, and a little stale dried oatmeal that I had to finish off and didnt want to chuck)
I just cooked the squash in the oven like I usually do, and cooked the rice etc. on the stove top since I do not use microwaves, but here are the microwaveable instructions that came with the recipe;
Coat 13x9 microwave-safe baking dish with cooking spray. Place squash halves in baking dish, cut side down; add cup water to dish. Cover loosely with wax paper. Microwave on high until tender, 10-12 minutes or according to manufacturers directions. If necessary, microwave in batches.
Microwave rice according to package directions; reserve. In nonstick skillet, melt 2 tbs butter over medium heat. Add onions; cook, stirring 10-15 minutes. Add rice, cranberries, pecans, juice and zest. Cook until heated through, 1-2 minutes.
Place squash halves on jellyroll pan, cut side up; sprinkle cavities with salt. Evenly divide rice mixture among squash halves. Cut remaining butter into small pieces; dot tops with butter. Broil until browned, about 1 minute.
I love acorn squash.
