![]() ![]() Feel free to substitute black beans with shredded or cubed chicken, ground sausage, shrimp, tofu, cheese or nuts.Quinoa, barley, freekeh, couscous and rice variations all work well as a stuffing base. Substitute your favorite grain in place of wild rice in this dish.Simply use your favorite winter squash, the grain of your choosing, fruits, nuts, meat, cheese or tofu plus your imagination to create a satisfying main dish or side. This season’s recipe accomplishes all of that while still remaining healthful and cost-friendly.īest of all, stuffed squash is more of a technique than a recipe, allowing room for improvisation. The cool evenings are perfect for making hearty dishes, roasting, and using flavors that are spicy and nutty. The arrival of crisp autumn air beckons us back to the kitchen after a summer spent outside at the grill. (Note: If you aren’t a fan of spice, reduce the adobo sauce to 1 teaspoon when adding it to the Greek yogurt.) About this recipe Serve with any remaining adobo cream on the side. Remove squash from the oven, drizzle the adobo cream over each half, then garnish each with cilantro and scallions. In a small mixing bowl, whisk together yogurt with adobo sauce. Return squash to oven and roast until squash are starting to brown on the edges, are completely fork tender and the stuffing is heated through, approximately 20 to 25 minutes. While the squash roasts, stir together the rice, beans and shallot.ĭivide stuffing evenly and fill squash halves. Place the squash cut side up on a large, parchment-lined rimmed baking sheet and roast until the squash is just fork tender, about 25 to 30 minutes. Sprinkle each cut side of squash with ¼ teaspoon seasoning. Stir together salt, pepper, cayenne pepper and cinnamon. Scoop out seeds and toast or discard.īrush cut side of squash halves with the olive oil. Slice each squash in half from stem to root end. ![]()
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