The giveaway is over and we have a winner…
Congratulations to Pam, who said, “I’ve always wanted to go to the cape but have not had the opportunity. Would love a new cookbook from the area.” I hope you enjoy your copy of Morning Glory Farm, and I promise it’s going to make you want to get to the Cape and Islands as soon as possible, Pam! For the rest of you, I highly recommend you buy yourself a copy.
Here is the recipe I promised! It’s delicious…the sweetness of the fruit paired with the flavor of the shallots and the squash was really lovely. Oh, and I put a few pats of butter in the squash before I stuffed them with rice…mmmmm.
Baked Stuffed Winter Squash
From Morning Glory Farm!
- 4 acorn squash, halved and seeded
- 2 C cooked wild rice (I used 3 C of the the Trader Joe’s Brown Rice Medley (brown rice, black barley and daikon radish seeds) & it worked great)
- 1 C cooked wheat berries (I didn’t have these, which is why I did 3 C of the TJ’s medley)
- 1 C roasted pears
- 1/4 C canola oil, divided
- 1 large shallot, diced
- 1/3 C apple cider
- 1/2 C dried cranberries
- Salt & Pepper to taste
Preheat oven to 375 degrees. Roast squash cut side down for 30-40 minutes. While squash is roasting, cook rice and wheat berries according to package directions (Jane note – I added salt to the water that the rice cooked in for flavor). One squash is soft, cut pears into large dice and toss with 1/8 C canola oil. Roast on sheet tray about 20 minutes. Saute shallot in rest of oil over medium heat. Pour apple cider in with shallots, cooking and stirring to deglaze the pan. Mix rice, berries, pears, and cranberries into shallot mix. Salt and pepper to taste. Stuff each squash with filling and serve.
Thank you to Vineyard Stories for a lovely giveaway!