A vegan stuffed acorn squash treatment with a cranberry twist and pork with maple and rosemary flavoring.
Acorn Squash Stuffed with Cranberry-Pecan Rice (Vegan)
From “Vegan Slow Cooker,” by Kathy Hester (Fair Winds). Serves 2.
Ingredients
1 medium-sized acorn squash
Olive oil, for rubbing
1 cup cooked brown rice
1 can lentils, white beans or kidney beans, drained and rinsed
1 tablespoon chopped dried cranberries
1 tablespoon chopped pecans
1 clove garlic, minced
2 sprigs fresh thyme, minced
1 teaspoon chopped fresh rosemary
Salt and pepper, to taste
Water or broth, as needed
Directions
THE NIGHT BEFORE
Cut the acorn squash in half and remove the seeds. Lightly rub the exposed flesh with a little olive oil. Store in an airtight container in the fridge. In a bowl, combine the rice, lentils, cranberries, pecans, garlic, thyme, rosemary and salt and pepper. Stir to mix. Add some water or broth if the mixture is too dry. Cover and store in the fridge.
IN THE MORNING
Pour about 1/2-inch water into the bottom of your slow cooker. Crumple up some aluminum foil and place under the squash halves to keep them from turning over and spilling out the stuffing. No aluminum foil? Cut a little off the bottom side of the squash half to get it to sit straight. Fill the squash with the stuffing and spread it
Maple-Rosemary Pork Satay
Recipe by Julie Van Rosendaal of , from “Good Bite Weeknight Meals,” by the editors of . (Wiley). Serves 4.
Ingredients
1 pork tenderloin, 1 to 11/2 pounds
1/4 cup maple syrup
3 tablespoons fresh or bottled lemon juice
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
Directions
Cut the pork crosswise in half, then lengthwise into even strips about 1/2-inch thick. Place the pork strips, maple syrup, lemon juice, soy sauce, mustard and rosemary in a large resealable plastic bag. Knead the bag gently to combine; marinate in the refrigerator for 24 hours.
Prepare the grill to medium-high. Soak bamboo skewers in water for 30 minutes, then thread the pork onto the skewers. Grill until just cooked through, about 2 minutes per side. Serve hot or cold.
