Bursting with flavor, this mushroom wild rice stuffed acorn squash is one of my favorite fall recipes. I love it this time of year for the holidays. The jewel tones of the pomegranate seeds makes it beautifully elegant, yet rustic and nutritious.
Acorn squash is rich in nutrients and fiber and also helps boost your immune system. It's delicious with fall spices like cinnamon and pure maple syrup, yet it pairs beautifully with a savory herby, mushroom wild rice stuffing. With all the traditional flavors, this shiitake mushroom wild rice stuffing is rich in antioxidants and is alkaline-forming which helps with inflammation.
I hope you'll try it this holiday season. Wishing you all a Happy Thanksgiving!
Ingredients:
2 acorn squash, halved, seeded
cinnamon
maple syrup
1 cup wild rice, rinsed
2 and 1/4 cups mushroom stock
1 tablespoon of olive oil/butter
1 cup shiitake mushrooms, sliced
2 cloves of garlic, finely chopped
1 shallot
1 teaspoon of chopped fresh sage
1 teaspoon of chopped fresh thyme
1/2 cup sliced almonds
1/2 cup pomegranate seeds
3 green onions, thinly sliced
Instructions:
Roasted Acorn Squash:
Cut acorn squash in half, scoop out seeds and coat with olive oil, maple syrup, cinnamon and salt. Place cut side up on a sheet tray, add water to the tray so that your acorn squash does not dry out while roasting. Roast at 400 for 1 hour.
Wild rice:
Heat olive oil and butter in pan and add chopped thyme and sage. Then, sauté garlic, shallot and shiitake mushrooms with herbs and olive oil. Cook mushrooms until browned.
Rinse rice. In a sauce pan, bring mushroom stock to a boil, then stir in rice, cover and lower to a simmer for 45-50 minutes. Once rice is al dente, add mushroom sauté, slivered almonds, green onions and pomegranate seeds.
Once the acorn squash are done roasting, take out of the oven and stuff with the mushroom wild rice. Serve warm or at room temperature.
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