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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted acorn squash & raisin rice. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Roasted Acorn Squash & Raisin Rice is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Roasted Acorn Squash & Raisin Rice is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready 1 acorn squash; peeled, de-seeded, & medium dice
  2. Prepare 1 C long grain rice
  3. Get 1 1/2 C chicken stock
  4. Take 1 yellow onion; medium dice
  5. Take 2 cloves garlic; minced
  6. Prepare 1/3 C raisins
  7. Get 2 t cumin
  8. Take 3/4 t cayenne pepper
  9. Make ready 1/2 t dried thyme
  10. Take 2 T butter
  11. Take 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.

Steps 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!

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