Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted acorn squash & raisin rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Roasted Acorn Squash & Raisin Rice is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Roasted Acorn Squash & Raisin Rice is something that I’ve loved my entire life. They’re nice and they look wonderful.
This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the easiest acorn squash recipes you can make! Squash is one of those ingredients where you don't. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you need to use a chef's knife to cut this squash in half, or at least another heavy-duty knife that has some real heft to it.
To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted acorn squash & raisin rice using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Acorn Squash & Raisin Rice:
- Make ready 1 acorn squash; peeled, de-seeded, & medium dice
- Get 1 C long grain rice
- Prepare 1 1/2 C chicken stock
- Make ready 1 yellow onion; medium dice
- Take 2 cloves garlic; minced
- Take 1/3 C raisins
- Get 2 t cumin
- Make ready 3/4 t cayenne pepper
- Prepare 1/2 t dried thyme
- Get 2 T butter
- Prepare 1 large pinch kosher salt & black pepper
- Prepare olive oil; as needed
It is a great comfort food, perfect for those chilly fall or winter nights. Acorn is not a flashy squash like delicata, or a meaty fall and winter workhorse like butternut, but it's tender and delicate, with a subtly sweet and earthy flavor that takes well to butter and brown sugar. Acorn squash is a winter squash with firm, ribbed, green outer skin and orange flesh. The seeds look just like pumpkin seeds, and can be roasted and eaten in the same way.
Steps to make Roasted Acorn Squash & Raisin Rice:
- Toss acorn squash with enough oil to coat. Season with salt, pepper, and 1 t cumin. Roast at 400° for approximately 15 minutes or until squash is caramelized and tender.
- Puree squash with chicken stock in a food processor. Empty contents into a saucepot. Reduce to 1 C.
- Heat butter in a seperate small saucepot. Add rice, onion, thyme, cumin, cayenne, salt, and pepper. Stir and cook 1 minute. Add garlic. Cook for another 30 seconds.
- Add hot chicken stock and raisins. Bring to a simmer. Cover. Bake in oven at 350° for approximately 20 minutes or until liquid has absorbed. Fluff with fork.
- Variations; Rum, apple, bell peppers, bacon, apple cider vinegar, allspice, ginger, honey, coconut milk, clove, celery, mint, maple, orange, parsley, pecan, pistachios, pine nuts, sage, savory, soy, vanilla, curry, brown sugar, dried cranberry or plum, nutmeg, Grand Marnier, lemon, amaretto, currants, brown butter
Chef Richard Ingraham provides a quick and easy recipe for making roasted acorn squash. The web-series was filmed at Miami Dade's Culinary Institute. This savory roasted acorn squash recipe is seasoned with rosemary, garlic powder, and onion powder. It is a delicious alternative to the sugary squash recipes. Prep Ahead Tip I'm obsessed with winter squash, especially when it's roasted.
So that is going to wrap this up with this special food roasted acorn squash & raisin rice recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
