Roasted Acorn Squash with Wild Rice Pilaf and Roasted Maple Yam Puree

Description

Served as a side dish or a main dish, Roasted Acorn Squash with Wild Rice Pilaf and Roasted Maple Yam Puree will bring both flavor and health to your holiday meal. The colorful vegetarian dish was among a variety served November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community with three distinctly different yet equally delicious versions: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."

Ingredients

acorn squash (medium-sized)

2 tbsp

olive oil

1 tsp

nutmeg

to taste

salt and pepper

1⁄2 cup

onions (chopped)

1⁄2 cup

celery (chopper)

2 tbsp

butter or soy margarine

1 1⁄4 cup

hot water

3⁄4 cup

uncooked wild rice

1 cup

vegetable stock

1 cup

brown rice

red apple, diced

Bosc pear, diced

2 tbsp

pecans (chopped)

1 tbsp

orange zest

yams (medium-sized)

1⁄4 cup

maple syrup

Instructions

Roasted Acorn Squash

Cut the squash in half and cut a small piece off each end so that the squash sits flat.

Brush each half with the olive oil and season with salt, pepper and nutmeg; roast at 325 degrees Fahrenheit until tender.

Wild Rice Pilaf

In a large sauce pan, saute onion and celery in butter until tender. Stir in the water, rice and vegetable stock; bring to a boil. Reduce heat, then cover and simmer for 50-55 minutes or until liquid is absorbed and rice is tender. Remove from the heat and fold in the other ingredients; season with salt and pepper.

Roasted Maple Yam Puree

Place the unpeeled yams on a sheet pan and roast until tender. When cool enough to handle, peel the yams, then puree in food processor or ricer. Stir in the maple syrup.

Tags:

Entrees