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Squash:
Vegetables:
Rice:
Make Squash:
Make Roast Vegetables:
Make Rice and Assembly:
Remove from heat. Keep warm until needed.
Puree with remaining roasted vegetables with 1 cup vegetable stock in food processor until slightly chunky, transfer to a pan and warm.
Add rice, heat.
Add salt and ground pepper to taste, blend. Remove from heat. Keep warm until needed.
Ladle 2 ounces of sauce on plate, spread out slightly. Place one squash quarter on sauce, arrange 2-1/2 ounces vegetables on plate. Top squash with 3/4-cup rice mixture, garnish with thyme sprig.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
3 small acorn squash, halved, seeded
Vegetable oil, as needed
Salt, to taste
Ground black pepper, to taste
2 tbsp. vegetable oil
1 quart plus 1 cup carrots, large dice
1 quart plus 1 cup onions, large dice
3 cups celery, large dice
1/2 cup garlic cloves, halved
Salt, to taste
Ground black pepper, to taste
3 cups vegetable stock
1 quart plus 3 cups brown rice, cooked
1 pound 14 ounces sautéed vegetables seasoned with fresh thyme (yellow squash, sugar snap or snow peas, asparagus)
thyme sprigs, as needed
Brush cut side of squash with oil, season with salt and pepper. Place on sheet pan cut side down, bake in 350°F oven for 30 minutes or until tender. Remove from oven, cool and set aside. Slice squash halves in half and reheat before serving.
Toss carrots with half of the oil, season with salt and pepper. Place on sheet pan and roast in 350°F oven for 15 minutes. Toss onions, celery and garlic with remaining oil, season with salt and pepper. Combine with carrots. Continue roasting for 1 hour or until vegetables are tender; cool.
Puree 2 cups vegetable stock and 2 cups roasted vegetables in food processor until smooth for sauce, transfer to a pot and warm.
This is a vegetarian main dish that takes advantage of winter vegetables. Most of it can be done in advance, so it is not as intimidating as it may look.