Wednesday, November 05, 2008

Heavens they're tasty!


Acorn Squash with wild rice and cranberry sauce

This turned out nicely! What a great Fall dinner... and the squash, wild rice, cranberries and maple syrup were local!


2 acorn squash

Cut in half and scoop out seeds and pulp. Place in 6 qt. slow cooker and cook on low for 6 hours.

Cranberry Relish based off of the recipe in Vegan With A Vengeance

2 C fresh cranberries
1/2 C maple syrup
1/2 C water
1/4 C apple juice

In the small bowl of your food processor, pulse the cranberries until chopped but not pureed.
Mix all ingredients in small saucepan and bring to boil. Lower heat and simmer until liquid is almost gone and relish is thick.


1/4 C apple juice
1/4 C canola oil
1 T brown sugar
1/2 t ground ginger
1/4 t cinnamon
1/4 t cardamom

Whisk together well.


2 C white rice, cooked
2 C broken wild rice, cooked
1 T canola oil
1 t salt
1 t onion granules
1/2 t garlic granules
2 C fresh cranberries

Mix all ingredients well.

Plate up by placing the squash half on the plate, then filling to overflowing with the rice mixture, then a spoonful of cranberry relish and then drizzle some of the sauce over the top of that.

This recipe has a lot going on, but really all of it is pretty easy and the end result is so good and filling that it's worth it! Maybe next time I'll try a different squash and mix the dressing with the cranberry relish.

Found Proust and Chekov online at Project Gutenberg, but I think I'll see what the library has 'cause reading online is not always convenient.


For the Love of Guava said...

mm... interesting... cranberry sauce and wild rice! Do you put any liquid in with the squash when you slow cooker them?

elizabeth said...

hey there FTLOG-
yes, I did just put a little splash in there cupped in my hands, seemed to work fine...

making cranberry sauce 'from scratch' was really fun and it ended up very tasty!