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Cooking 101
Seasonal roasted acorn squash with gorgeous jeweled rice is the star of this recipe! We used stunning beets, rainbow chard & dried cherries with our Red Pepper Romesco, and these flavors are show stopping. If you're entertaining for the holidays this a perfect main course dish!
Chef Tip: Use day old rice, otherwise it will be too sticky to combine with your other ingredients!
6 small squash, halved, seeded
Olive oil
3 beets, cleaned and chopped
1 bunch of baby rainbow chard, roughly chopped
Salt
2½ cups of cooked brown rice
¼ cup of dried cherries, roughly chopped
¼ cup of almonds, toasted and chopped
Preheat oven to 375. Drizzle squash with Olive Oil and salt. Roast face up for 40 minutes
On a separate baking sheet, roast beets, tossed with olive oil, 40 minutes
Heat a large skillet over high heat and add olive oil to coat the pan. When the oil shimmers, add the chopped chard, and a pinch of salt. Let soften for about 2 minutes, add the rice and cook for another minute or two til the rice is warmed through
Remove from heat, add about ½ pouch of Haven's Kitchen Red Pepper Romesco, toss in the cherries and almonds
Scoop the rice mixture into the squash and enjoy!
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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