Acorn Squash With Cranberry Filling(Servings: 4)
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A indian take on acorn squash with cranberry filling(servings: 4), written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 2 large acorn squash (about 2 lb. each)
- 1 (16 oz.) can whole cranberry sauce
- 1 Tbsp. honey
- 1/4 tsp. ground allspice
- 1 lb. small black beans, soaked overnight
- 1 medium onion, chopped
- 1 seeded green pepper, chopped
- 3/4 c. chopped celery with leaves
- 3 carrots, sliced
- 1 clove garlic, chopped or sliced
- 1 tsp. oregano
- 1 bay leaf
- 1/2 tsp. cumin
- hot pepper flakes to taste
- salt to taste (at end)
Method
Discard soaking water.
Drain and rinse beans.
Add fresh water to cover 1 1/2-inches.
Add vegetables, cumin, bay leaf and oregano.
Simmer slowly 3 1/2 hours or until tender, adding more water as necessary.
Keep covered.
Should be liquidy.
Add salt and pepper flakes at end to taste.
Serve over rice with a dollop of sour cream and/or salsa.
Serves 8 to 10 as a main dish with side salad.
For side dish or for fewer servings, halve recipe.
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