Really, really easy and very tasty!
Adjust quantities to your wish:
Acorn squash, halfed
Can of whole cranberries
Peach, diced (optional)
Nuts (optional)
Honey
Allspice
Mix the cranberries, peaches, nuts, honey and spice together. Spoon into the cleaned squash and microwave for approximately 10 minutes, until tender.
Leave a Comment September 16, 2009
Heat 3 cups vegetable or chicken broth.
Cut butternut or acorn squash lengthwise, seed, and slice half into 1 inch strips. Cook in boiling water.
Saute 1/2 cup chopped onions and 2 cloves minced garlic. Add 1 cup risotto and gently toast.
Add 1 cup broth to risotto, stir until liquid is absorbed. Add 1/2 cup broth, stirring again until absorbed. Then add remainder of broth and stir until all liquid is absorbed.
Add 1 package of spinach, chopped, to risotto along with 1/3 cup shredded parmesan and stir in.
Plate risotto and serve with squash.
1 Comment August 6, 2009
1 large acorn squash
4 tbsp diced dried apricots
2 tbsp chopped raw cashews
1 (15 oz) can of unsweetened, crushed pineapple, juice reserved
2 tbsp raisins
cinnamon
coriander
Cut squash in half, remove seeds, and bake face down in 1/2 inch of water for 45 minutes at 350 degrees. Cover the apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cashews, cinnamon and coriander. Let stand and soak while the squash is cooking. After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash’s center. Cover with aluminum foil and bake an additional 30 minutes. (Optional: Sprinkle with cinnamon and put back in the oven for 5 more minutes).
source=Eat to Live by Joel Furhman
Leave a Comment August 6, 2009