Wow guys! It’s almost Christmas. We’re working on a little digital surprise for y’all that includes 6 recipes for your Christmas table. Luke and I can’t wait to share it with you next week.
Oh, acorn squash. How do I count the ways to devour you – Roasted with olive oil, pureed into soups, drizzled with maple syrup and topped with pecans? No, no, no. None of those will suffice for Christmas dinner. The only thing I want for a main dish is when it comes to a holiday meal is stuffed acorn squash.
This version is online the run of the mill stuffed squash with apples, celery, or quinoa. This my friends, is filled with hearty forbidden black rice (found at most large supermarkets) mixed with shallots, garlic, pecans, dried cranberries, then spritzed with orange juice for that little bit of brightness we all need in our heavy holiday meals. There’s a lot of contrasts in this dish that will be sure to impress your guests, in particular black rice surrounded by the bright orange roasted acorn squash.
Easy, impressive and ready in about 45 minutes, the makes for a great Christmas vegan main or a hearty Sunday evening meal.
Forbidden Rice Stuffed Acorn Squash
- 2 large acorn squashes, cut in half length ways
- 1 cup dried forbidden rice
- 2 shallots minced
- 2 cloves of garlic minced
- 7 springs of thyme
- Juice from 1 orange and 2 teaspoons orange zest (you can use 1 orange for this)
- 1 cup pecans
- 1/2 cup dried cranberries
- salt/pepper to taste
- 2 tbsp olive oil, divided
- 1/4 cup chopped parsley for garnish, optional
- Preheat oven to 425°F
- Cook rice according to package instructions.
- Drizzle acorn squash with 1 tbsp olive oil. Place on baking sheet and roast for 30 minutes, or until acorn squash is fork tender and slightly browned on the edges. About 25 minutes into roasting, add the pecans to the pan so they slightly toast. Cook everything for an additional 5 minutes. Remove from oven. Roughly chop Pecans
- In a medium saute pan, heat 1 tbsp olive oil over medium-high heat. Saute shallots until translucent, then add garlic and cook for another 1 minute, stirring constantly.
- Add cooked rice to pan and mix with shallots and garlic. Add cranberries, chopped pecans, orange zest, orange juice and thyme. Cook for 10-13 minutes, allowing flavors to come together.
- Evenly divide rice mixture with acorn squash. Top with chopped parsley (optional)