Acorn Squash with Dried Fruit
When I saw the challenge for /r/52weeksofcooking was Native American – I was a bit nervous but not for any of the normal reasons. Recently there has been some uproar on blogger “feedback” sites about the insensitivity of bloggers as it relates to other cultures/religions/practices with a focus on cultural approbation. While I would hope that posting a recipe would not be considered cultural stealing, I still paused to weigh if it would be worth being a potential target on one of those more venomous sites, especially after “yelpgate” a few weeks ago. In the end I decided that sharing recipes should always be allowed, regardless of where (or where not) a person is from. After all, everyone has to eat!
1 tbsp oil
3 cloves garlic, diced
1 vidalia onion, diced
1/2 tbsp fresh thyme
1 tbsp fresh rosemary
1 lb acorn squash, partially peeled and diced (reserve 1/4 cup of the seeds)
1 1/2 cups wild rice
3 cups vegetable stock (or water)
1/2 cup cranberries
1/4 cup golden raisins
- Heat the oil in a large dutch oven over medium heat. Add the garlic, squash seeds, and onion and cook for 7 minutes before adding the herbs. Stir well and cook for a minute.
- Add the diced acorn squash and cook for 10 minutes, or until soft and shiny - stir frequently to prevent sticking.
- Add the wild rice, stir well and allow to soak up some of the liquid in the pan before adding the water/stock. Bring to a boil, then cover, and turn heat to low. Simmer for 20 minutes.
- Remove lid, stir, and add the cranberries along with the raisins. For a more "stewlike" option serve now - or wait 5 minutes and Serve!
In the end, it’s a balancing act – and I can only hope that this post strikes the right note as I would really like to avoid getting messages (again) about how I need to be hit by a truck. I enjoyed this dish as is, while my cheese loving spouse adding some Parmesan Cheese to his. I think in the future I’ll go full stew, instead of debating back and forth while making the dish.
I’m also sending this over to Simple and in Season, hosted by the always fabulous Ren Behan since Acorn Squash is in its prime right now – and there is something very fall-like when it comes to dried fruit treats.