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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

2  
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
1  
red apple, diced
1  
Bosc pear, diced
2 tbsp
pecans (chopped)
1 tbsp
orange zest
4  
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.

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dish with prepared pilaf
Yield
Servings
SourceRecipe courtesy the Bastyr Dining Commons.
Prep time
45 minutes
Cooking time
1 1/2 hours
Total time
2 hours, 15 minutes