Stuffed Acorn Squash with Maple Pomegranate Syrup and Thai Chili
Here is the recipe that won the final round of the 2021 Nativo Ambassador Competition!
Our Ambassadors did a magnificent job and here is the recipe of Frank @bigtastybbq ! Follow him on Instagram for more ideas!!
Enhance your culinary talent with Nativo Spices.
Ingredients:
1 Acorn Squash - halved, seeds scooped out
1 tsp Olive Oil, divided
Stuffing Ingredients:
2 tsp olive oil
2 oz prosciutto, sliced into 1/8" slivers
1 cup sweet onion, chopped
1/4 cup celery, diced
4 oz shiitake mushrooms, rough chopped
1 TBS minced garlic
1 tsp fresh thyme leaves
1 cup fresh baby kale, chopped
2 TBS flat parsley, chopped
1/2 cup wild rice, cooked
1/4 cup dried cranberries
1/2 tsp black pepper
Maple Pomegranate Syrup Ingredients:
1/2 cup maple syrup
1/8 cup pomegranate juice
1/4 cup dried cranberries
Roasting the Acorn Squash:
1) Heat oven to 425 degrees
2) Brush cut faces of acorn squash with olive oil
3) Sprinkle with 1/4 tsp Nativo Thai Chili Salt
4) Place the acorn squash face down on a parchment-lined baking sheet and roast for approx. 20 minutes.
Making the Stuffing:
1) In a heavy-bottomed skillet, fry the sliced prosciutto until it starts to crisp up. Remove from skillet.
2) On medium heat, add the olive oil, onion, and celery and cook until they start to turn translucent.
3) Add mushrooms and cook for 3-4 minutes.
4) Add the garlic and thyme and cook for 1 minute.
5) Add the kale and cook until it just starts to wilt.
6) Remove from heat and add the Nativo Thai Chili Salt, parsley, wild rice, black pepper, dried cranberries, and the fried prosciutto.
7) Stir to combine.
Making the Maple Pomegranate Syrup
1) In a small saucepan, add maple syrup, pomegranate juice, and dried cranberries.
2) Simmer under low heat (stirring occasionally) until the mixture is reduced to at least half its original volume. You want the consistency to coat the back of a spoon. It will thicken more on cooling.
Assembly:
1) Add about 1/2-3/4 cup of the stuffing into the cut sides of the acorn squash.
2) Return these to the 425-degree oven and cook for an additional 10 minutes.
3) Remove from oven and drizzle with maple pomegranate syrup
¡SERVE AND ENJOY!
