Baked Winter Squash With Pomegranate-Walnut Sauce

[Guest guest]

The Brown Rice with Love and the Vital vegetable Stock were posted a few

days ago. I'll post the sauce. kathleen

 

* Exported from MasterCook *

 

Baked Winter Squash With Pomegranate- Walnut Sauce

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 181

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small kabocha squash

1 tablespoon canola oil

1 onion -- chopped

1 garlic clove -- minced

6 ounces mushrooms -- sliced

1/2 cup raisins

2 teaspoons minced fresh ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 cups Brown Rice with Love

(see separate recipe)

1/4 cup chopped walnuts

1/2 cup Vital Vegetable Stock

(see separate recipe)

Pomegranate-Walnut Sauce

(see separate recipe)

 

Serves 4

 

If kabocha squash is unavailable, substitute any sweet winter squash, such

as butternut or acorn. This attractive dish makes a great main course for

Thanksgiving dinner.

 

Preheat the oven to 375F. Halve the kabocha squash and scoop out the

seeds. Place the squash halves cut-side down in a shallow baking dish, add

1/2 inch water, cover tightly with a lid or aluminum foil, and bake for 30

minutes, or until tender. Remove from the oven and carefully turn the

squash over. Let cool slightly.

 

While the squash is baking, heat the oil in a large skillet over medium

heat. Add the onion and garlic, cover, and cook, stirring occasionally,

until the onion is translucent, about 10 minutes. Add the mushrooms,

raisins, ginger, cardamom, cinnamon, salt, and pepper. Sauté, uncovered,

until the mushrooms are soft, about 5 minutes. Remove from heat. Stir in

the rice, walnuts, and stock. Let cool briefly.

 

Divide the stuffing equally among squash halves. Return the baking dish to

the oven and bake, uncovered, for 20 minutes. Serve topped with

Pomegranate-Walnut Sauce.

 

 

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