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Receta Acorn Squash Stuffed With Wild Rice Walnuts And Hickory Baked Tofu

Name: Acorn Squash Stuffed With Wild Rice Walnuts And Hickory Baked Tofu
Ingredients: 4 med acorn squash (about 1 1/4 pounds each, see note), cut in half; 1/4 tsp salt, plus additional to taste Freshly grnd pepper Freshly grnd nutmeg; 4 Tbsp. butter (divided); 1 1/2 c. uncooked wild rice blend or possibly wild rice; 3 1/4 c. vegetable or possibly chicken broth; 2 c. water; 3 Tbsp. extra virgin olive oil; 1 lrg yellow onion (about 12 ounces); 2 lrg cloves garlic, chopped; 2 lrg ribs celery, chopped; 1 lrg carrot, finely minced; 1 x to 2 Tbsp. minced fresh sage leaves; 1 x to 2 Tbsp. fresh thyme leaves; 1/2 c. chopped fresh parsley; 1 x (8-oz) package hickory-baked tofu, cut into 1/4 inch dice; 3/4 c. minced walnuts or possibly pecans, toasted (see note); 3/4 c. sweetened dry cranberries Preheat oven to 350 degrees.

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Ingredientes

4 med acorn squash (about 1 1/4 pounds each, see note), cut in half
1/4 tsp salt, plus additional to taste Freshly grnd pepper Freshly grnd nutmeg
4 Tbsp. butter (divided)
1 1/2 c. uncooked wild rice blend or possibly wild rice
3 1/4 c. vegetable or possibly chicken broth
2 c. water
3 Tbsp. extra virgin olive oil
1 lrg yellow onion (about 12 ounces)
2 lrg cloves garlic, chopped
2 lrg ribs celery, chopped
1 lrg carrot, finely minced
1 x to 2 Tbsp. minced fresh sage leaves
1 x to 2 Tbsp. fresh thyme leaves
1/2 c. chopped fresh parsley
1 x (8-oz) package hickory-baked tofu, cut into 1/4 inch dice
3/4 c. minced walnuts or possibly pecans, toasted (see note)
3/4 c. sweetened dry cranberries Preheat oven to 350 degrees.

Direcciones

Cut each squash in half crosswise. Scoop out and throw away the seeds and strings. If necessary, trim the top and bottom so the squash will sit level, and place cut side up on a rimmed baking sheet. If the squash is too hard to trim the top and bottom, do it after the squash is cooked.
Sprinkle each half with a little salt, pepper and nutmeg to taste. Cut 2 Tbsp. of butter into 8 pcs and dot each squash half. Cover the pan with foil and bake till squash is just moist and tender, about 45 min.
Meanwhile, combine the rice, broth, 1/4 tsp. salt and the 2 c. water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to simmer, partially cover and cook, stirring occasionally, till the rice is tender, about 40 min. Drain rice if there is still a lot of liquid in the pan.
In a 10 inch saute/fry pan, heat the extra virgin olive oil over medium heat. Swirl to coat the pan and saute/fry the onion, garlic, celery and carrot till slightly softened, about 3 min. Cover the pan, adjust the heat to medium-low and cook the vegetables till crisp-tender, 5 min longer. Add in the sage, thyme and parsley and saute/fry 1 more minute. Remove from the heat.
In a large bowl, combine the cooked rice, sauteed vegetables, tofu, nuts and cranberries. Taste and add in more salt and pepper, and other seasonings, if needed. Mound the rice proportionately into each squash half. Cut remaining 2 Tbsp. butter into 8 pcs and dot squash halves. Cover the pan with foil and bake till rice mix is heated through, about 20 min.
Make ahead: Make the entire dish ahead, wrap each stuffed squash in foil and chill up to 3 days. Reheat uncovered in the microwave for about 5 min, or possibly bake uncovered at 350 degrees for about 20 min.
Note: You can also stuff your favorite squash, such as delicata, sweet dumpling or possibly buttercup. If you have stuffing left over, heat and serve as a side dish or possibly use it in stuffed bell peppers.
Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
Optional seasoning: If desired a curried or possibly cumin flavor, season the rice to taste with curry pwdr or possibly grnd cumin, and add in only 1 Tbsp. of sage and 1 Tbsp. of thyme.