Fall is the best! I love the whole harvest vibe and the golden colors. I've been dragging my camera to work every day so I can snap photos of the autumn brilliance. Then I left my camera at work and then somehow I downloaded all my photos on to my work computer instead of just the plant pictures. All my food photos were stuck at work. I finally remembered to put my food photos on a jump drive and now I have them my laptop and I can finally share this recipe.
Check out these beautiful stuffed acorn squash. They were so tasty I made them twice! I created the recipe as I went along and I wrote down exactly what I did so I could put it up on the blog. I hope you try them. They are perfect for a vegetarian Thanksgiving or really any Thanksgiving. Who am I kidding? This is the perfect meal for any fall evening.
What are the acorn squash stuffed with you ask? Wild rice, mushrooms, raisins, leeks and carrots. The combination is rich and nutty with some hints of sweetness from the raisins.
Zeus, the cat we brought back with us from Panama, loves squash. It's one of his many quirks. I cut these babies open and he was immediately up on the table checking them out. He loves the seeds and the stringy bits. I scooped some into his food bowl so he wasn't licking our dinner, but not before I snapped a photo.
Acorn Squash Stuffed with a Wild Rice Vegetable Pilaf
2 acorn squash
1 1/3 cups wild rice
5 cups broth chicken or vegetable
1 teaspoon salt
1 lbs of leaks
1 cup raisins (I used half golden and half purple raisins)
2 cups sliced button mushrooms
1 tablespoon butter or fat (I used bacon grease the second time and it was excellent)
Step 2: Clean and cut the mushrooms, leeks and carrots into half inch slices. In a sauce pan over medium heat saute the sliced veggies in the fat until they start to soften. The mushrooms will darken and the leeks will become translucent. It should take about 10 minutes.