While acorn squash and wild rice may not be traditional ingredients in Lebanese cuisine, I have created a fusion dish incorporating these elements with a Lebanese flair. Here’s a Lebanese-inspired recipe for stuffed acorn squash with wild rice:
- Ingredients:
- 2 acorn squashes, halved and seeds removed
- 1 cup wild rice, rinsed
- 2 1/2 cups vegetable broth
- 1/2 cup pine nuts
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Directions:
- Preheat the oven to 375°F (190°C).
- Rub the insides of the acorn squash with olive oil, salt, and pepper. Place face-down on a baking sheet and bake for about 30-40 minutes or until tender.
- In the meantime, prepare the wild rice. Combine wild rice and vegetable broth in a pot, bring to a boil, then reduce heat to a simmer and cook according to package instructions until the rice is tender and the liquid is absorbed.
- In a separate pan, heat olive oil over medium heat. Sauté the chopped onion until translucent.
- Add the pine nuts and continue to sauté until lightly toasted. Stir in ground cumin, coriander, cinnamon, salt, and pepper.
- Combine the cooked wild rice with the sautéed mixture.
- Fill each roasted acorn squash half with the wild rice mixture.
- Garnish with freshly chopped parsley before serving.
This dish combines the earthy flavors of acorn squash and wild rice with aromatic Lebanese spices for a delightful fusion. Enjoy!