Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried CherriesLaurie Gauguin | Delicious Living
- Serves: 8 people
- Calories per serving: 373
These can be made one day ahead; cover (so the rice doesn't dry out) and reheat in a 350° oven. Prep tip: If you'd like additional protein, add 8 ounces extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture before roasting (don't stir or it will stick to the pan).
- Preheat oven to 375°. Cut squashes in half lengthwise and scoop out seeds. Brush interiors with 4 teaspoons oil, then sprinkle with ½ teaspoon salt, black pepper to taste, ½ teaspoon coriander, and scant ¼ teaspoon nutmeg. Arrange halves on a baking sheet, cut-side down. Roast 40-50 minutes on the upper middle oven rack, until tender when pierced.
- Combine remaining 4 teaspoons oil, ½ teaspoon salt, 1½ teaspoons coriander, and ¼ teaspoon nutmeg with carrots, pecans, and ginger in an 8-inch baking dish; toss to combine. Roast at 375° for 30-40 minutes on the bottom middle oven rack, stirring every 10 minutes. When carrots are tender, stir in chopped sage, dried cherries, and maple syrup. Roast for another 10 minutes, then remove from oven.
- While vegetables are roasting, place a medium saucepan over medium heat. When hot, add 1 tablespoon canola oil. Add onion and sauté for 2-3 minutes, until onion begins to soften. Stir in rice and cinnamon, then add broth. Stir to combine. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes. Remove from heat and allow to rest for 10 minutes.
- Combine rice with carrot mixture. Arrange squash halves, cut side up, on a serving platter; fill with rice mixture, pressing gently to secure.
PER SERVING: 373 cal, 29% fat cal, 15g fat, 1g sat fat, 0mg chol, 7g protein, 78g carb, 13g fiber, 420mg sodium
Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.