Recipe: Acorn Squash & Wild Rice
Welcome to our brand new site and brand new blog! Here we'll be sharing recipes that use our spice, a peek into our travel life, and healthy tips and tricks we've picked up along the way.
To kick things off, we're sharing a recipe that we love from Plated Color! With just a couple more weeks of winter, this felt like a filling, healthy meal to get us through to spring!
Acorn Squash and Wild Rice
1 acorn squash, halved and roasted
1 cup wild rice, cooked
3-5 cherry tomatoes
4 garlic cloves, crushed
Handful of pine nuts
Salt and pepper
East Nashville Spice Co “Heat Spice” spice
1. Preheat the oven to 400. Cut the acorn squash in half and scoop out the seeds & guts. Place open face down in a casserole dish or rimmed roasting pan. Pour enough water in the dish to cover the surface area (so the squash won’t dry out when roasting). Roast for about 30-40 minutes, or until it’s completely soft with a fork.
2. Meanwhile, cook wild rice into a rice cooker for 50-55 minutes. I used fresh vegetable stock instead of water for added flavor and 1 tbs. butter.
3. Saute crushed garlic in olive oil in a sauce pan on medium to high heat and set aside. In the same pan, toast pine nuts until golden brown (but not burnt). Finely dice tomatoes.
4. Mix garlic and rice in a bowl. Then place the mixture in the center of the cooked squash in a soup bowl. Top with tomatoes & East Nashville Spice Co spice! Season with additional salt & pepper, if needed.