Page 8 November 8 , 2012 TORRANCE TRIBUNE T he holidays are coming soon and with winter squashes at the market and how to bang them by Chef Shafer I thought I would show you my favorite way to cook the hard squashes. I like to oven roast them to bring out the natural sugars in them. This also is a great way to cook them and then fill them with other vegetables or a rice dish for a centerpiece on your table. Try this for you holiday party. The Chef Oven Roasted Acorn Squash Stuffed with Sausage and Raisin Brown Rice 1 large acorn squash ¼ cup vegetable oil 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper RICE 2 cups brown rice 1 pound pork breakfast style sausage raw ½ cup chopped onions ½ cup chopped carrots 6 cups chicken broth more if needed 1 cup raisins 1 cup toasted pecans Salt and pepper to taste Directions Cut the acorn squash in half from the stem to the point. Scoop out the seeds. Rub the squash with the oil. Set cut side up on a sheet pan. Season with salt and pepper. Place in a 350 degree oven and roast for 30 to 45 minutes or till tender. Rice In a hot 4 quart sauce pan sauté of the pork sausage, onions and carrots till meat is cooked 1min. Add rice and sauté 1min. Add broth and bring to a boil then cover and simmer till rice is tender 30 minutes. Season with salt and pepper. Mix in the raisins and pecans. Fill squash and serve. • Live, Love, Laugh, Eat Chef Shafer, Owner/Chef of Depot, Buffalo Fire Dept., and the Downtown Torrance Market Place.
Torrance 11.08.12
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