One of the many reasons I love the fall is because I love fall food! The Lord provides an abundant harvest full of delicious food. And some of my favorites are squash, pumpkin, apples, turkey, cider, and so much more.
Here is one of my favorite recipes for the fall that we enjoyed tonight (I love the ginger and honey and curry combination!):
Rice-Stuffed Acorn Squash:
Ingredients you will need:
2 large acorn squash
3/4 cup uncooked long grain rice
1-1/2 cups water
2 tablespoons soy sauce
1 medium onion, chopped
1/4 cup butter, cubed
2 medium tart apples peeled and chopped (I usually use just one and don’t peel)
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped walnuts
1/2 cup half-and-half cream
1/2 cup balsamic vinegar
3 tablespoons honey
3 teaspoons minced fresh gingerroot
1 teaspoon curry powder
Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in x 2-in. baking dish. Cover and bake at 350 degrees for 40-45 minute or until tender.
Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger, and curry.
Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.
Yield: 4 servings.
Enjoy! Have a wonderful taste of fall 🙂