|
|
Stuffed Acorn Squash 1 (6 ounce)
package broccoli and cheese flavored rice mix Prepare rice mix according to package directions; cover, and set aside. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.
|
||
|
|
|||
 |
Pumpkin-Apple Butter 1/2 cup golden raisins 3/4 cup apple juice or cider 2 cups pureed pumpkin or other winter squash 1 1/2 tsp. cinnamon 1/2 tsp. ground ginger 3/4 tsp. nutmeg 1/4 tsp. ground cloves 1/2 cup natural apple sauce 1/4 cup agave nectar (or other liquid sweetener such as maple syrup) 1/4 cup sugar (or other sweetener to taste) pinch salt (optional) Put the raisins in a medium-sized saucepan, and pour the apple juice over them. Heat on low until raisins plump up, adding water if they get dry. When they are plump, puree the raisins in the juice. (You may need to add a little water to do this; I used a hand blender and blended the pumpkin along with the raisins.) Return the pureed raisins to the pan and add all remaining ingredients. Cook over low heat, stirring occasionally, for about an hour. Makes about 3 cups. |
||
|
|||
