Hello
everyone! Here's a new fall recipe I tried out
last week.
Roasted
Acorn Squash with Wild Rice Stuffing
I
found the recipe here (just use a vegan butter & the recipe's
vegan).
My other changes included leaving out the shallots and celery, only
making a third of the recipe (one acorn squash/two halves), and
roasting first at 400°F for 15 minutes and then another 15 minutes,
filled with the stuffing.
I
had to poke the squash a couple times with a knife and then microwave
it for a couple minutes to make it easier to cut in half.
 |
| Cute little seeds. |
Then
I scooped out the seeds and the pulp (I later roasted the seeds).
The roasted
acorn squash turned out OK, but not as good as I was hoping
it would be. When I had the second half the next day as
leftovers, it was a bit better, though. I think if I were to make it again, I
would cook the rice in vegetable broth, add the celery back in, use
less brown sugar, and leave out the cranberries as well (maybe use
raisins instead?). (It was a bit too sweet for me.)
I also had a spinach salad and baby carrots with vegan
ranch dressing.
As
promised, here's the first picture I got of Mystery lying
in the sun.
Peace.
:)
