making it up as I go along
...seems to be a pretty good way to make dinner.
Halve one butternut squash and scoop the seeds out. (Save the seeds for roasting.) Sprinkle cut side with coarse sea salt and drizzle a little olive oil on the baking sheet. Bake at 400 for 30-40 minutes.
Pecan Rice Stuffing
1/2 c. chopped raw pecans
2 c. jasmine rice
1 bouillon cube
1 T. butter
1/2 large sweet onion, finely chopped
2 T. minced garlic
1 green bell pepper, finely chopped
1/2 ear fresh corn cut off the cob, with the milk
3 leaves dried sage
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
salt and pepper to taste
Toast the pecans in the bottom of your rice cooking pot over med-low heat, dry, for 6 minutes. Remove to bowl. Rinse rice well and cook, covered, with 4 cups of water, bouillon cube, and butter, for 15-20 minutes or until most of the liquid is absorbed. While rice is cooking, saute onion, garlic, pepper, and corn. When rice is done, add sage, thyme, and marjoram, along with salt and pepper, stir, then add veggies and mix well. You can either stir the pecans in or use them as a topping. Fill each "bowl" in the butternut squash with your stuffing.
Goes well with garlic sourdough bread and sauteed rainbow chard with a drizzle of honey, 1 T. ginger, and a touch of salt.
Halve one butternut squash and scoop the seeds out. (Save the seeds for roasting.) Sprinkle cut side with coarse sea salt and drizzle a little olive oil on the baking sheet. Bake at 400 for 30-40 minutes.
Pecan Rice Stuffing
1/2 c. chopped raw pecans
2 c. jasmine rice
1 bouillon cube
1 T. butter
1/2 large sweet onion, finely chopped
2 T. minced garlic
1 green bell pepper, finely chopped
1/2 ear fresh corn cut off the cob, with the milk
3 leaves dried sage
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
salt and pepper to taste
Toast the pecans in the bottom of your rice cooking pot over med-low heat, dry, for 6 minutes. Remove to bowl. Rinse rice well and cook, covered, with 4 cups of water, bouillon cube, and butter, for 15-20 minutes or until most of the liquid is absorbed. While rice is cooking, saute onion, garlic, pepper, and corn. When rice is done, add sage, thyme, and marjoram, along with salt and pepper, stir, then add veggies and mix well. You can either stir the pecans in or use them as a topping. Fill each "bowl" in the butternut squash with your stuffing.
Goes well with garlic sourdough bread and sauteed rainbow chard with a drizzle of honey, 1 T. ginger, and a touch of salt.