Roasted Acorn Squash & Raisin Rice
Roasted Acorn Squash & Raisin Rice

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, roasted acorn squash & raisin rice. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Acorn Squash & Raisin Rice is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Roasted Acorn Squash & Raisin Rice is something that I’ve loved my entire life.

For more, check out our Roasted Acorn Squash with Wild Rice Stuffing or Acorn Squash with Red Onion and Currants. And when you're ready to branch out into other winter squash dishes, this Maple Hasselback Butternut Squash is a star. Check out all the best of pumpkins on Chowhound too.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted acorn squash & raisin rice using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Acorn Squash & Raisin Rice:
  1. Prepare 1 acorn squash; peeled, de-seeded, & medium dice
  2. Prepare 1 C long grain rice
  3. Prepare 1 1/2 C chicken stock
  4. Get 1 yellow onion; medium dice
  5. Prepare 2 cloves garlic; minced
  6. Prepare 1/3 C raisins
  7. Make ready 2 t cumin
  8. Take 3/4 t cayenne pepper
  9. Take 1/2 t dried thyme
  10. Get 2 T butter
  11. Prepare 1 large pinch kosher salt & black pepper
  12. Take olive oil; as needed

To prepare a roasted acorn squash for baking, cut off a quarter-inch from its top and bottom—this way, you'll have removed its stem and you'll have a flat, steady base for slicing. Peel the squash next (this isn't required; while the skin is totally edible, it is tough to chew and puree). Kosher salt and freshly ground black pepper. Place the squash, cut sides up, on a sheet pan.

Instructions to make Roasted Acorn Squash & Raisin Rice:
  1. Toss acorn squash with enough oil to coat. Season with salt, pepper, and 1 t cumin. Roast at 400° for approximately 15 minutes or until squash is caramelized and tender.
  2. Puree squash with chicken stock in a food processor. Empty contents into a saucepot. Reduce to 1 C.
  3. Heat butter in a seperate small saucepot. Add rice, onion, thyme, cumin, cayenne, salt, and pepper. Stir and cook 1 minute. Add garlic. Cook for another 30 seconds.
  4. Add hot chicken stock and raisins. Bring to a simmer. Cover. Bake in oven at 350° for approximately 20 minutes or until liquid has absorbed. Fluff with fork.
  5. Variations; Rum, apple, bell peppers, bacon, apple cider vinegar, allspice, ginger, honey, coconut milk, clove, celery, mint, maple, orange, parsley, pecan, pistachios, pine nuts, sage, savory, soy, vanilla, curry, brown sugar, dried cranberry or plum, nutmeg, Grand Marnier, lemon, amaretto, currants, brown butter

Soup : Scoop all the flesh from the squash and either chop it into large chunks for a brothy soup, or purée it for a creamy soup. Roasted acorn squash is mashed together with boiled potatoes to create a fall or winter side dish that goes way beyond ordinary mashed potatoes. Home cook Tricia left a review that pretty much summed up what everyone else had to say: "This was a fun, autumn spin on a traditional classic. Next drizzle squash with maple syrup. This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the easiest acorn squash recipes you can make!

So that is going to wrap it up for this exceptional food roasted acorn squash & raisin rice recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!