Onondaga Central
Fall is not just for baking apple pies and pumpkin cookies! Squash can be used in delicious savory dishes that will surely fill the family’s hungry stomachs! Especially since squash is in season, fall is the perfect time to try a new recipe and even try one that is healthy!
Stuffed Acorn Squash with Charred Onions and Kale: Ingredients:
1. Cut the squash in half lengthwise and place them into a rimmed baking sheet. Brush the inside with olive oil and season with salt, pepper, and rosemary. 2. Roast in the oven for 45-50 minutes at 400 degrees and rotate the pan halfway through. 3. Meanwhile, heat a large pan over medium-high burner until hot. Arrange the onions in the pan, cut-side down. Cook until charred in spots, which will take a brief 5 to 7 minutes. Occasionally stir and turn onions until cooked to your liking. 4. Remove the onions and add the mushrooms. Stir the mushrooms frequently until soft for about 5 minutes. Add in the more rosemary. 5. Once you add the mushrooms to the onions. Cook the kale until wilted. 6. Add the rice, quinoa and kale to the onions and mushrooms. Then toss in feta, lemon juice and drizzle in olive oil if dry. And there you have it! Incorporate healthy ingredients into fresh squash for a flavorful fall dinner!
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