Warm Up (continued...) 45M
Acorn Squash Stuffed with Mushroom Brown Rice
INGREDIENTS (Serves 10)
2 acorn squash, halved crosswise, seeded, bottoms trimmed to lie flat (if necessary) 3 tablespoons Fairway olive oil ½ pound cremini or button mushrooms, trimmed and diced 1 medium yellow onion, diced
DIRECTIONS PREHEAT oven to 450 degrees. Using a rimmed baking sheet, season the cut sides of squash with salt and pepper, and drizzle with 1 tablespoon olive oil. Turn cut sides down and cover sheet tightly with foil. Roast until tender, about 35 minutes. In a medium skillet, heat 2 tablespoons oil. Add mushrooms, onion, and thyme. Season with salt and pepper. Saute until mushrooms are golden, about 8 minutes. Add rice and broth, and bring to a boil; cover, and reduce heat. Cook until liquid is absorbed, about 20 minutes. Remove squash from oven and heat broiler. Scoop out 2 to 3 tablespoons of flesh from each squash half, and stir into rice. Spoon rice mixture into each squash half. Sprinkle with parmesan cheese and broil until melted.
18 | FLAVORS MAGAZINE
¾ teaspoon dried thyme 2 cups vegetable stock 1 cup long grain brown rice Salt and pepper ½ cup grated parmesan cheese