Tuesday, November 18, 2014

Indian Summer Squash

I know this isn't the best picture.... But the food smelled so good I wasn't worried about it at the time! This one would be perfect for a vegan Thanksgiving! I would probably triple it for a side dish to share. 

Indian Summer Roasted and Stuffed Acorn Squash. 

2 acorn squash
1/2 cup cooked wild rice
1/4 c roasted pecans
4 tbs coconut oil
Tbs coconut sugar
1 tsp thyme (or your pref)
salt and pepper to taste

Heat the oil over low heat in a small pan. Stir in the sugar and thyme. Preheat oven to 375. Cut acorn squash in 1/3's (leaving less at the top) and core out the seeds in the middle. Brush each half generously with the oil/sugar/spice mixture. Cook for 40 min. 
Core out the rest of the acorn squash. In a seperate bowl, mix in the rice and pecans. Add in the rest of the oil mixture if you haven't used it all at this point. Mix evenly. Return mixture to the acorn squash, or serve in a seperate dish. 

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