Saturday, December 18, 2010
Holiday Baking: Stuffed Squash. Vegan and Gluten-free
Mmmm, squash. I know not everyone is as into squash as I am, but I have to say, going to the grocery store, looking through and trying out all the different varieties of winter squash, is one of the things I look forward to most during the winter season. There are so many kinds to choose from! Delicata, acorn, butternut, just to name a few. They each have their own distinct flavor and texture, and every single one has its own perfect accompanying dish.
The acorn squash, in my opinion, is best "stuffed". It has the perfect shape, after being cut in half and the seeds scooped out, to house some delicious fillings. The potential innards are endless: brown sugar and "butter", wild rice, textured vegetable protein with tomato sauce...the list goes on.
For my most recent squash dish, I chose to prepare the acorn squash with brown basmati rice and a conglomeration of vegetables. I chose carrots, celery, and onion and sauteed them in a pan while I roasted the seasoned squash in the oven (on 400' for about 35 minutes). The end result was delicious. I can't wait to eat the leftovers for lunch later today.