Acorn Squash stuffed with Black Rice

I made this acorn squash, based on the recipe from How to Cook Everything, on a blustery evening. The squash is roasted seperately, then filled with black Japonica rice (instead of the wild rice the recipe called for. The rice is blended with a few tablespoons of fresh-squeezed orange juice, orange zest, and dried cranberries (I actually used craisens), and then garnished with pecans. The … Continue reading Acorn Squash stuffed with Black Rice