Squash Stuffed with Apple Almond Cherry Basmati Pilaf Recipe

Squash Stuffed With Apple Almond Cherry Basmati Pilaf Recipe

Ingredients

Makes 4 Servings

• 1 cup brown basmati rice
• 1½ cups water (possibly more)
• 1½ tablespoons olive oil
• 2 medium acorn squash (about 2 pounds each), halved and seeded
• 1 teaspoon butter
• ½ medium red or yellow onion, minced
• 1/3 cup chopped almonds
• ¼ teaspoon minced garlic (about half a small clove)
• heaping ¼ teaspoon salt
• 1 medium apple, chopped (unpeeled)
• ¼ cup dried cherries (halved or quartered, if large)

Method

1. Combine the rice and water in a medium-sized saucepan and bring to a boil
2. Then turn down the heat to the lowest possible setting (insert a waffle heat absorber under the pot, if you have one), cover the pot, and let the rice simmer undisturbed for 40 minutes
3. Meanwhile, adjust the oven rack to the center position and preheat the oven to 400°f
4. Line a baking tray with foil, and pour 1 tablespoon of the olive oil on it
5. Use your fingers to distribute the oil so that it coats the area where you’ll put the squash
6. Place the squash, cut side down, on the olive oil
7. Roast for 35 to 40 minutes, or until you can easily insert a fork or a sharp knife into the squash from the skin side
8. While the squash is roasting and the rice is cooking, place a small skillet over medium heat
9. After about a minute, add the remaining ½ tablespoon (that’s 1½ teaspoons) olive oil, and swirl to coat the pan
10. Add the butter and swirl until it melts into the oil
11. Add the onion, and cook, stirring often, for 10 minutes, or until it becomes very soft and is beginning to turn golden
12. If it appears to be browning too quickly, turn the heat to medium-low add the almonds and cook them with the onions, stirring frequently, for 5 to 8 minutes, or until the almonds begin to toas
13. Stir in the garlic and salt, and cook for 5 minutes longer
14. Remove the pan from the heat
15. When the squash is done, remove the tray from the oven, and set it aside
16. Turn the oven down to 300°f
17. After 40 minutes of undisturbed cooking, you may now disturb the rice by fluffing it with a fork
18. Give it a taste
19. If it is a little too crunchy, add another 3 tablespoons water, and without fluffing or stirring it further, put the top back on and let it sit for another 10 minutes with the heat turned off
20. It will steam itself a little further and become more tender
21. When the rice is done to your liking, transfer it to a medium-large bowl
22. Add the onion-almond mixture (using a rubber spatula to scrape in all the delicious essence that might otherwise be left in the pan) and toss until well combined
23. Add the apple and cherries, and mix until thoroughly combined
24. Turn the squash halves over, so their cavities are facing up
25. Divide the rice mixture among the squash, using a soup spoon to fill the cavities; pack down the filling and then mound the top there will be a generous amount of filling
26. If it’s too much, you can snack on it or serve it as a side-dish-refill component of the meal
27. Cover the filled squash loosely with a tent of foil, and return the tray to the oven
28. Bake for about 10 minutes, or just long enough to heat everything through

Full List of Vegetarian Recipes
Full List of Almond Recipes