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Friday, September 10, 2010

Autumn Vegetarian feast

Once again, I got really excited about making this and didn't take any pictures along the way.... bad blogger, no cookie.

This was a fairly straight forward and very healthy meal. Here are the recipes:

 Stuffed Acorn Squash
1 acorn squash
1onion diced
1carrot diced
1 rib celery diced
1 apple chopped { I used Gala }
1/3 c. raisins
{ you could substitute, brown rice, amaranth, quinoa or your preferred grain}
2 Tbsp butter or oil to cook veggies in plus some to butter the squash
2 Tbsp apple cider vinegar
salt and pepper

Preheat oven to 450. cut acorn squash in half, remove the seeds and pulp. Brush the flesh with butter and lightly salt and pepper it. Place in a roasting pan with a small amount of water in the bottom. Place pan in oven for 15-20 min. 
Saute the veggies over med-high heat in the butter/ oil until the onions are translucent . Add the apple and apple cider vinegar. Reduce heat. Add the cereal/grain in its dry form plus the water needed to cook it per the package instructions. Once the cereal has plumped add in the raisins. Stir and add cinnamon, ginger, salt and pepper to taste.
Remove stuffing mixture from heat. Check the acorn squash; when it is almost done remove from oven add in the stuffing and then finish baking in the oven an additional 10 or so min.

To accompany the squash I also made a big tray of roast veggies. This is one of my favorite dishes. I love having just this for dinner, no entree needed.
Roast Veggies
3 Idaho potatoes cut into steak fries
2-3 Sweet potatoes cut into steak fries
8 ounces white mushrooms quartered
12 or so cloves of garlic
2 carrots cut into steak fries
olive oil
salt and pepper
Toss all veggies in olive oil. place on baking sheet. Season with salt and pepper
Roast in a preheated 450 oven for 20 min or so .
note: these taste better if you let then get a little dark around the edges. the natural sugar in the sweet potatoes caramelizes and is delish.

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