Wild Rice and Apple Stuffed Acorn Squash
The sweetness of the apple here complements the delicate flavors of squash, celery and thyme. Canola oil's high-heat tolerance makes it an ideal choice for both roasting and sautéing in this dish.
- 1/4 cup wild rice, rinsed 60 mL*
- 2 small acorn squash, halved and cored
- 1 Tbsp plus 2 tsp canola oil 25 mL
- 1/2 cup finely chopped onion 125 mL
- 2 garlic cloves, finely chopped
- 2 celery stalks, diced
- 1 large red apple, unpeeled and diced
- 1 Tbsp fresh thyme 15 mL
- 1. In glass or metal bowl, cover wild rice with 1 cup (250 mL) boiling water. Let sit covered for 1 hour, until kernels pop and then drain water.
- 2. Preheat oven to 400⁰F (200⁰C).
- 3. Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
- 4. Place squash, flat side down, on parchment-lined baking sheet. Bake 30 minutes or until squash is tender.
- 5. Five minutes before squash finish cooking, prepare stuffing. In nonstick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook 2 minutes. Add rice and thyme; mix well.
- 6. Remove squash from oven and stuff with wild rice blend. Serve.
- Cooks Note: *For convenience, use leftover or canned wild rice and omit the first step.
|Gras saturés||0.5 g|
Basmati Rice with Cumin Flavored Squash
This comforting side combines the bounty of Fall that pervasively populates vegetable bins, squash, with nutty smelling cumin and pungent curry powder.
Basmati Rice with Saffron and Whole Spices
This dish combines three of Kashmir's prized ingredients - basmati rice, cardamom pods, and saffron to create perfumed manna. Flavoring oils with whole spices is a hallmark of Indian cuisine, and I find the high temperature tolerance and clear taste of canola oil to be a great medium to do just that in this simple recipe.