Winter Squash & A Recipe

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Pecan and Sage-Stuffed Acorn Squash
INGREDIENTS:
1 large acorn squash, halved and seeded
1 shallot, diced
2 cloves garlic, diced
1/4 cup celery, diced
1/4 cup dried cranberries
1/2 cup cooked quinoa
2 tablespoons pecans, chopped
1 tablespoon balsamic vinegar
2 tablespoons smart balance or butter
2 tablespoons fresh sage, chopped
1/4 cup dried unsulfured apricots, diced
INSTRUCTIONS:
Bake acorn squash halves face down in 1/2 inch water for 45 minutes at 350 degrees F.
Saute shallot, garlic, celery and red cranberries in a hot, dry stainless steel pan for 2-3 minutes, stirring constantly. Stir in the quinoa, pecans, vinegar, butter, sage, and apricots
Turn acorn squash face up and stuff with quinoa mixture. Bake for an additional 15 minutes.
Serve with a sprinkle of diced red pepper on top.

This is a stunning dish!

Rose Colored Couscous (Israeli Couscous with Beets and Walnuts)

Even the empty plate was beautiful with this salad.  You’re looking at fresh beet greens and the last few grains of Israeli couscous that have been stained a brilliant fuchsia by roasted beets.  Don’t they look like little berries? I really like the texture of the large pearls of Israeli style couscous, but you can use regular couscous as well.  Either way they will take on the pretty color from the roasted beets. I add the beets and the lemony vinaigrette while the beets are still warm, and the transformation is almost instantaneous. This will definitely be a conversation starter […]

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