One thing I love about autumn is the variety of squash that become available. Since I will be hosting Thanksgiving at my house this year I have been experimenting with squash to create a new dish to serve. Here is one that turned out great the first time! Hope you enjoy it!
Autumn Squash and Rice Medley
1 c. rice, half long-grain white and half wild rice
1 3/4 c. water
3 Tb. olive oil
1/2 tsp. turmeric
1 med. acorn squash, cut in half and cleaned inside
1/2 c. chopped pecans
1 1/2 Tb. fresh mint, chopped fine
1/2 tsp. salt
1/2 tsp. cinnamon
Directions: Add water and 1 Tb. olive oil to a medium-sized pot and bring to a boil. Add rice and turmeric, stir and cover with lid. Reduce to a simmer and cook 25-30 minutes. Meanwhile, place the squash halves on a microwave-safe plate, pierce several times with a fork and cook on high for 8-10 minutes, until just tender. Place in refrigerator to cool. Once cool enough to handle, use a peeler or paring knife to remove skin. Cube the squash and place in large bowl. Add pecans, mint, and salt. Add cooked rice, cinnamon and then drizzle with the remaining 2 Tb. olive oil. Toss gently to combine. This can be served warm, room-temperature or slightly chilled - tastes great!