You may also like
Categories:
acorn squash Brussel sprouts olive oil onion fennel seeds marjoram fresh sage orange juice lemon juice Freshly grnd black pepper wild rice
Viewed: 93 - Published at: 2 years agoIngredients
- 2 x Acorn squash (1 1/2lb each)
- 1/2 lb Brussel sprouts small
- 2 tsp Extra virgin olive oil
- 1 c. onion diced
- 1 tsp Fennel seeds
- 1 tsp Dry marjoram
- 1/4 c. fresh sage chopped
- 1/4 c. Fresh orange juice
- 2 tsp Fresh lemon juice
- 1/8 tsp Freshly grnd black pepper
- 2 c. wild rice cooked
Method
- 1.
- Preheat the oven to 350 degrees (F).
- 2.
- Cut each squash in half and remove the seeds and pulp.
- In a large baking dish, place the squash, cut side down, with about 1 inch of water.
- Bake till tender, about 45 min.
- 3.
- Pour about 2 inches of water into a large stockpot.
- Place a collapsible steamer in the pot, cover, and bring to a boil.
- Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 min, or possibly till tender.
- Set aside.
- 4.
- Meanwhile, in a large skillet, heat the oil over low heat.
- Add in the onion and saute/fry for 10 min, stirring frequently.
- Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 min.
- Stir in the cooked wild rice and the Brussels sprouts and heat through.
- 5.
- Spoon the wild rice and Brussels sprout mix into the squash cavities.
- Serve immediately.
- I often microwave the acorn squash by placing in a shallow glass pan with about 1/2-inch of water, covering with saran wrap and nuking for about 10 min or possibly till tender.
