ACORN SQUASH WITH ORZO ENJOY DAN:

ACORN SQUASH STUFFED WITH ORZO by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 Acorn squash

1 tablespoons olive oil

1 cup apple juice

1 cup orzo

1/2-cup dried cherries

1 onion, finely chopped

1 tablespoon butter

1 tablespoon brown sugar

1/2-cup roasted pine nuts

1-1/2-ounces grated Pecorino Romano cheese

1 teaspoon ground cinnamon

1/4-teaspoon kosher salt

 

DIRECTIONS:   (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cut in half pole to pole: discard seeds.

2.   Place squash cut side down in an ungreased baking dish: add water.

3.   Bake uncovered in pre-heated oven for 40-45 minutes.

4.   In a sauce-pan bring apple juice to a boil.

5.   Stir in orzo, dried cherries and olive oil, and stir to combine.

6.   Cover and remove from heat, let stand for 5 minutes.

7.   Fluff with a fork.

8.   Scoop out squash leaving 1/4-inch shell.

9.   Cut pulp into 1/2-inch pieces.

10.                Place in a bowl.

11.                Stir in orzo mixture, pine nuts, and onion.

12.                Combine the butter, brown sugar, cinnamon, and salt.

13.                Transfer squash halves to a rimmed baking sheet.

14.                Mound orzo mixture in squash halves and pack down lightly with palm.

15.                Top with cheese and broil lightly browned 4-5 minutes.

 

ENJOY DAN:                BON-APPETITE!!