Roasted Acorn Squash

Novembers Seasonal Recipe


Ingredients:    

1 package – Pastamore Gluten-free Sweet Potato Orzo
1-1.5 Tbsp – Pastamore Fig Balsamic
2 – small acorn squash (gold preferred)
3 – carrots
2 – celery sticks
½ - medium yellow onion
1 bunch – kale
3 oz – roasted walnuts (almonds acceptable)
To taste – salt and black pepper1 Tbsp vegetable oil

    

Directions:

1.  Preheat oven to 375°F.  Cut the squash in half from top to bottom.  Use a spoon to scoop out the seeds, exposing the bare flesh on inside.  Cut a thin strip off of the bottom of the squash so that they will sit flat.  Lightly drizzle the flesh of the acorn squash with vegetable oil, salt, and black pepper.  Place the squash into a baking dish cut side down.  Place into the oven to cook.  Cook time should be between 25-35 minutes, or until the flesh of the squash is fork tender.  Do not overcook because it will be difficult to use the squash as a bowl when serving.

2.  Peel the carrots and wash the celery.  Cut the celery into ¼” pieces, and cut the carrots into ¼” coins.  Slice the onion into very thin strips.  Rough chop the kale into 1” pieces.  Place all of the vegetables to the side.  Rough chop the toasted nuts.

3.  Heat a large saucepan on the stove over medium-high heat.  Once the pan is hot, add ½ Tbsp of vegetable oil.  Once the oil has become hot, add the onions, celery, and carrots to the pan.  Sautee until the vegetables have become slightly tender and have gained some color.  Do not overcook, as the crunch of the vegetable is needed for texture.  Once cooked, place into a medium-sized mixing bowl and place to the side.

4.  When the squash is about to come out of the oven, bring a large pot of water to boil (minimum 1 gallon).  Once boiling, add the Pastamore Gluten-free Orzo.  Cook until al dente.  Drain through a colander, and rinse thoroughly with cool water.  Place the orzo into the mixing bowl with the cooked vegetables and mix well.

5.  Heat a large saucepan on the stove over medium-high heat.  Once hot, add ½ Tbsp of vegetable oil.  Once the oil has become hot, add the kale.  Cook the kale until it has become tender, and then add ½ Tbsp of Pastamore Fig Balsamic.  Mix well, and remove from the heat.

6.  Use a spoon to scrape the flesh out of the acorn squash.  Do not scrape out too much, as you want to use the squash as a serving vessel.  Add the squash to the bowl with the orzo.  Season to taste with salt and black pepper, mix well.

7.  Plate the kale.  Add the empty half on the acorn squash next to the kale.  Fill the squash with the orzo/squash mixture.  Top with the toasted nuts, and drizzle the remaining Pastamore Fig Balsamic Vinegar onto the plate.