Stuffed Acorn Squash with Black Rice,
Roasted Carrots, and Dried Cherries
Serves 8 / The dramatic black rice set against golden acorn squash
makes this vegetarian entrée a stunning holiday centerpiece; or halve
it to serve as a side dish. Best of all, these can be made one day ahead;
cover (so the rice doesn’t dry out) and reheat in a 350˚ oven. If you’d
like additional protein, add 8 ounces extra-firm tofu, drained, dried, and
cubed, on top of the carrot mixture before roasting (don’t stir or it will
stick to the pan).
4 acorn squashes (1 1/2 pounds each)
8 teaspoons canola oil, divided
1 teaspoon sea salt, divided
2 teaspoons ground coriander, divided
1/2 scant teaspoon ground nutmeg, divided
1 pound carrots, peeled and cut into 1/2-inch dice
3/4 cup coarsely chopped pecans
11/2 teaspoons minced fresh ginger
10 large sage leaves, chopped
3/4 cup coarsely chopped dried cherries
2 tablespoons maple syrup
1 tablespoon canola oil
3/4 cup finely diced onion
1 cup Chinese black rice
1/4 teaspoon ground cinnamon
2 cups low-sodium vegetable broth
LEIGH BEISCH; FOOD S T YLIS T, DAN BECKER; PROP S T YLIS T, SARA SLAVIN
1. Preheat oven to 375°. Cut squashes in half lengthwise and
scoop out seeds. Brush interiors with 4 teaspoons oil, then
sprinkle with 1/2 teaspoon salt, black pepper to taste, 1/2 tea-
spoon coriander, and scant 1/4 teaspoon nutmeg. Arrange
halves on a baking sheet, cut-side down. Roast 40–50 minutes
on the upper middle oven rack, until tender when pierced.
2. Combine remaining 4 teaspoons oil, 1/2 teaspoon salt,
11/2 teaspoons coriander, and 1/4 teaspoon nutmeg with
carrots, pecans, and ginger in an 8-inch baking dish; toss to
combine. Roast at 375° for 30–40 minutes on the bottom
middle oven rack, stirring every 10 minutes. When carrots are
tender, stir in chopped sage, dried cherries, and maple syrup.
Roast for another 10 minutes, then remove from oven.
3. While vegetables are roasting, place a medium saucepan over
medium heat. When hot, add 1 tablespoon canola oil. Add onion
and sauté for 2–3 minutes, until onion begins to soften. Stir in
rice and cinnamon, then add broth. Stir to combine. Bring to
a boil, reduce heat to low, cover, and simmer for 30 minutes.
Remove from heat and allow to rest for 10 minutes.
4. Combine rice with carrot mixture. Arrange squash halves, cut
side up, on a serving platter; fill with rice mixture, pressing
gently to secure.
PER SERVING 373 cal, 29% fat cal, 15g fat, 1g sat fat, 0mg chol,
7g protein, 78g carb, 13g fiber, 420mg sodium
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