A botanical centerpiece worthy of a vacation desk
Festive Acorn Squash with Quinoa, Shiitakes, and Cranberries is a festive vegetarian entrée for the vacations. (Courtesy Linda Balslev)
Each vacation meal deserves a festive centerpiece. Whereas the turkey is the standard spectacular, there may be room for multiple providing. A well-crafted vegetarian platter may be simply as ornamental, offering a colourful and festive dish for each vegetarians and meat-lovers alike.
Winter squash are vibrant, pure receptacles which might be good for filling with wholesome grains, dried fruits, and nuts. There are numerous types of squash that you simply wish to stuff, together with butternut, butternut, and kabocha. If the squash is small, you possibly can serve it individually with the highest on, or whether it is massive, you possibly can reduce it in halves or quarters and spoon the filling over the middle, counting on a serving plate to catch the surplus.
Acorn squash are neat vessels for this recipe. When cooked till very tender, its pores and skin turns into edible. It might simply function a primary dish or may be portioned to share. Shiitake mushrooms add a satisfying, meat-like texture to the vegetable filling and supply a scrumptious, deep umami taste. Select your favourite grain, similar to quinoa, rice, farro or bulgur. The squash may be roasted and stuffed earlier than serving for straightforward entertaining.
Linda Balslev is a Marin cookbook writer, meals and journey author, and recipe developer.
Acorn squash filled with quinoa, shiitake, and cranberries
Serves 4 as a primary dish or 8 as a facet dish
2 squash, reduce in half horizontally
Freshly floor black pepper
Maple syrup, for brushing the face
6 ounces shiitake mushrooms, halved if massive, then thinly sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons contemporary orange juice
2 cups of pre-cooked grain, similar to quinoa or brown rice
1/3 cup dried cranberries
1/4 cup coarsely chopped pecans
2 tablespoons chopped Italian parsley leaves, plus extra for garnish
1 teaspoon nice orange zest
Preheat the oven to 400 levels.Brush the flesh of the squash with oil and season with salt and pepper. Organize them on a parchment-lined baking sheet, reduce sides down, and roast till performed, about 45 minutes. Take away from the oven, then brush the within with maple syrup. Scale back oven temperature to 375 levels.
Whereas the squash halves are roasting, warmth 1 tablespoon of oil in a skillet over medium warmth. Add mushrooms and sauté till they launch their juices and start to brown, 6 to eight minutes. Switch to a plate.
In the identical pan, warmth 1 tablespoon oil. Add the shallots and sauté till tender, 2 to three minutes. Add the garlic and thyme and cook dinner till aromatic, about 30 seconds, then add the orange juice to deglaze the pan. Take away the pan from the warmth and add the cooked beans, cranberries, pecans, parsley, orange peel, 1 teaspoon salt, and 1/2 teaspoon freshly floor black pepper. Style the seasoning and add extra salt if desired.
Fill the pumpkin halves with the cereal combination. (Squash may be ready upfront up to now. Cowl and refrigerate for as much as 4 hours. Go away at room temperature for half-hour earlier than baking.)
Organize squash on a baking tray. Place it within the oven and depart it for 10 to fifteen minutes till heated by way of. Serve heat garnished with parsley.