MIDDLE EASTERN STUFFED ACORN SQUASH
A warm, enticing blend of spices and mint from Patricia Green and Carolyn Hemming's "Quinoa Revolution".
Provided by gailanng
Categories Grains
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Cut the acorn squash in half lengthwise and remove the seeds and strings. Place squash cut side down in a shallow baking dish and fill with 1/4" of water. Bake for 30-35 minutes, until the flesh is easily pierced with a fork.
- In the meanwhile, melt the butter in a small saucepan on medium heat, whisking constantly. Watch closely as brown flecks begin to appear. As soon as the butter turns a caramel brown color and has a nutty fragrance (this should take between 4-6 minutes; do not allow the butter to turn black), remove from the heat and transfer to a medium bowl. Stir in the olive oil, cinnamon and cardamom. Note: Can add additional spices, like ground coriander, ground cumin, red or black pepper.
- Add the 1 1/3 cup water and quinoa to the same saucepan. Bring to a boil, reduce to a simmer, cover and cook for 17 minutes. Remove from the heat and fluff with a fork.
- Toss 2 cups of the quinoa with the seasoned brown butter, cashews, apricots and mint. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
- Equally divide the quinoa filling among the four squash halves. Serve immediately. Refrigerate leftovers for up to 2 days.
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Nikolas Townsend
[email protected]I wasn't a fan of the texture of the squash, but the flavors were great.
Rajon Love
[email protected]This recipe is a bit too spicy for my taste, but I'm sure I can adjust the amount of spices next time.
Ogechi Uduma
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the search.
LlSO Bhushula
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Boniface Riclaude
[email protected]I'm not a big fan of acorn squash, but this recipe changed my mind.
Tonay Idk
[email protected]This is a great way to use up leftover rice.
Ayan Abdullah
[email protected]I love the combination of spices in this dish.
Jagannath Dhakal
[email protected]This recipe is a keeper!
MD AM
[email protected]I'm definitely going to make this for my next dinner party.
Conrad Nimmons
[email protected]This looks amazing!
Md sagar Khan
[email protected]I can't wait to try this recipe!
Maison Angel
[email protected]Yum!
Pinky Chowdhury
[email protected]This is a beautiful and delicious dish that's perfect for a special occasion.
Nathan Dups
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Susmita dip Pathak
[email protected]This is a great vegetarian dish that's perfect for a fall meal.
Joseph Antwi Adams
[email protected]The flavors in this dish are incredible. I especially love the combination of the cinnamon and cumin.
Mumtaz HussainSial
[email protected]This was my first time making stuffed acorn squash and it turned out great! The recipe was easy to follow and the squash was delicious.
DK GAMING504
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of spices and the sweetness of the squash is just perfect.
Michael Manggrum
[email protected]This Middle Eastern Stuffed Acorn Squash was a hit with my family! The flavors were amazing and the squash was cooked perfectly.