Substances:
1 acorn squash, halved and seeds eliminated
1 cup cooked wild rice
1 Bosc pear, cubed
1/4 cup slivered almonds
1/4 cup dried, sweetened cranberries
Instructions:
Preheat oven to 400. Line a baking sheet with parchment. Place the acorn squash on the parchment, flesh-side down. Bake 25 minutes.
In the meantime, stir collectively the remaining components in a small bowl. Evenly divide among the many cavities of the squash. Bake, flesh-side up for an additonal 20 minutes or till the squash is tender. Slice in half and serve instantly.
Serves: 4
Observe: This recipe is definitely doubled.
My ideas:
As a lot as I hate to confess it (and the temperature appears to be with me on this, it was 60 right now!) it’s greater than per week into November and the vacations are proper across the nook. Time to interrupt out the winter squash and holiday-worthy dishes! This one is a brand new favourite, serve half and it’s a nice vegan predominant course, divide it into fourths and it’s a nice facet for pork or poultry. It couldn’t be simpler, too! Simply bake, stir and bake once more. No stovetop, no sauteing, nothing! Good for weeknights or busy holidays.
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