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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted acorn squash & raisin rice. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted Acorn Squash & Raisin Rice is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Roasted Acorn Squash & Raisin Rice is something which I have loved my whole 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. Get 1 acorn squash; peeled, de-seeded, & medium dice
  2. Take 1 C long grain rice
  3. Take 1 1/2 C chicken stock
  4. Take 1 yellow onion; medium dice
  5. Make ready 2 cloves garlic; minced
  6. Get 1/3 C raisins
  7. Prepare 2 t cumin
  8. Prepare 3/4 t cayenne pepper
  9. Make ready 1/2 t dried thyme
  10. Prepare 2 T butter
  11. Get 1 large pinch kosher salt & black pepper
  12. Take olive oil; as needed
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

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