Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Acorn Squash with Cranberry Stuffing




Source of Recipe


Internet


List of Ingredients




4 small acorn squash
Rice, to serve
Mixed leaves, to garnish

For Cranberry Stuffing:
3 shallots, finely chopped
4 garlic cloves, crushed
2 tablespoons vegetable oil
1 red chili, deseeded and finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 cup minced pork
1/4 cup pine nuts, toasted
1/4 cup cranberries, defrosted, if frozen
1 tablespoon chopped parsley
Salt and pepper


Recipe



Preheat the oven to 400 degrees F. Cut off the top of the squash and scoop out the seeds, reserve the tops. Cut a slice off the bases of the squash so the shells can stand upright on a baking sheet.

TO MAKE THE STUFFING: Gently fry the shallots and garlic in the oil in a frying pan until beginning to brown. Add the chili, cumin, coriander, cinnamon, and ginger to the pan and fry, stirring constantly, for about 1 minute.

Add the pork and nuts and fry until the meat has browned. Stir in the cranberries, and parsley. Season to taste. Remove from the heat and spoon the cranberry stuffing into the center of each squash until firmly packed.

Replace the lids on the squash and cook on the middle shelf of the oven for 1 hour, or until the squash are soft and cooked through and the stuffing is piping hot. Serve with rice and garnish with mixed leaves.


Serves 4