There are great options for yummy food–perfect for fall. I made this delicious recipe and it was all we had for dinner. Mmmmm! The fresh herbs make it really sing and it's so easy to prepare.
The recipe calls for red D'Anjou pear, but you can use any variety of pear. I used a Bartlett pear and it was mmmm good. I think you could experiment with using other fruit. How does fuyu persimmon sound? I must try that one. Persimmons are my favorite fall fruit—maybe my all time fav actually.
Pear & Pistachio Stuffed Acorn Squash
from Costco Connection
yield 4-8 servings
category Main Course
cuisine Vegan, Vegetarian
ingredients
2 Acorn Squash
2 tsp olive oil
1/4 tsp sea salt
1/4 tsp finely ground black pepper
1 C chopped pistachios
2 Tbsp diced pistachios
1 red D'Anjou pear, diced
2 tsp olive oil
2 tsp maple syrup
2 tsp red wine vinegar
2 springs of rosemary, finely chopped
10 leaves of mint, finely chopped
4 springs thyme, finely chopped
1/4 tsp sea salt
1/4 tsp finely ground black pepper
directions
1. Preheat oven to 400ºF. Slice squash in half through stem and scoop out seeds.
2. Place squash cut side up on baking sheet. Rub with olive oil and sprinkle with salt and pepper. Roast 30-35 minutes, or until soft.
3. In a medium bowl, mix together the cup of chopped pistachios, pear, oil, maple syrup, vinegar, herbs, salt and pepper.
4. Portion out the pear mixture to fill the squash halves and sprinkle with the diced pistachios.
5. Preheat broiler. Place the squash under broiler for about 3 minutes, until golden. Serve warm.
What changes have you made that will effect your Thanksgiving meal?
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