Roasted acorn squash biryani
Roasted Acorn Squash Stuffed with spicy Biryani is a flavorful veg/vegan side dish that serves 4 and covers 36% of your daily requirements of vitamins and minerals. It is a great option for those following a gluten-free, dairy-free, lacto-ovo vegetarian, and vegan diet. Best made during the fall season or Thanksgiving as a unique and rather expensive addition to the table.
Ingredients
acorn squash
4
basmati rice
92.5 g
water
236.59 ml
garam masala
3 Tbsps
red onion
1 medium
peppers
4 small
raw cashews
1 handful
saffron threads
4 servings
cilantro
1 handful
miso
4 Tbsps
white onion
1 medium
salt
4 servings
black pepper
4 servings
pam original flavor shopping list
4 servings
vegetable oil
1 Tbsp
beefsteak tomatoes
1
garlic
4 cloves
ginger
2 Tbsps
chili powder
1 Tbsp
Method
- Preheat the oven to 400 degrees. On a baking sheet place the squash halves, spray with PAM and sprinkle with 1-2 tbsp garam masala.
- Place in the oven and BROIL till tender and charred- about 10-15 minutes.
- While the squashes are roasting, in a large skillet, spray with PAM and add vegetable oil and set over medium heat.
- Add the cashews and saute until fragrant and slightly darkened.
- Add onions and peppers, sprinkle with black pepper and saute until soft, about 5-7 minutes. Once the onions and peppers are soft, but now brown, add the soaked basmati rice (make sure not to get any water in it!).
- Saute for 5-7 minutes. You want to toast the the rice.
- Remove the squash from the oven and cool for a few minutes before handling. Score the squash into small cubes, WITHOUT cutting through the skin. Scoop the cubes out into a bowl and set aside. Keep the shell aside, DONT throw out!
- Once the rice is toasted add 1 cup of water, pinch of saffron, cover and cook on medium-low heat, about 15 minutes. You want the rice to be cooked thru, not mushy so dont mix it around too much! Once the rice is cooked, add the cubed squash, tossing gently (you dont want the squash to break and mush around the rice).
- Add the Biryani paste and toss to coat.
- Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor- it should be strong, spicy and aromatic.
- In a small skillet, spray with PAM and set over medium-high heat.
- Add onion slices, and saute without breaking up the circles. Cook until brown-ish about 4-5 minutes. Set aside.
- Fill each squash bowl with rice, just coming over the top. Top each one with an onion round and sprinkle with remaining chopped cilantro.
- Serve with yogurt or raita.
Nutrition:
Carbs
94 g
Fat
12 g
Protein
15 g
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