This is a great starter or side which combines all the great savoury fall and winter ingredients. Perfect for a holiday dinner paired with a flavourful Zinfandel or a full bodied Shiraz.
Ingredients:
2 small acorn squashes
¼ cup bulgur
1 tbsp butter
½ cup pecan pieces
¼ cup chopped onion
2 tsp chopped garlic
6 oz white Swiss chard
1 cup chopped cremini mushrooms
½ cup chicken stock
½ cup grated Gruyère cheese
Salt and freshly ground pepper
The dish looks complicated but it is very easy to make. It can be a starter/side/vegetarian main.. whatever you want. Personally, I can't have a meal without meat or poultry so I added sweet n sour grilled chicken breast on a bed of the bulgur stuffing on the side.
1. Cut the 2 squash in half and bake at 375F on a baking sheet skin side up. Bake for about 40 minutes or until squash had browned.
2. While the squash is baking, place bulgur in a bowl and cover with boiling water. Set aside for 15 minutes until it absorbs all the water. On the side, roast the pecans in some butter on low heat.
3. In a frying pan, sautee the mushrooms, swiss chard and pecans with olive oil. Half way through add the bulgur and chicken stock. Wait until the stock evaporates and add the Triscuit and cheese.
4. Turn over the squash and scoop the bulgur-veggie mix into each half.
5. Bake for 20 more minutes and it is ready to serve.
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