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Monday, 19 September 2016

Stuffed Acorn Squash with Apple and Rasberry Slaw

Around this time of year, we have both summer and fall produce to play with in the kitchen.  These recipes are a perfect balance of both seasons and flavours.
 

Ingredients

Stuffed Acorn Squash
1 acorn squash, halved and roasted
1 sweet bell pepper, chopped
1 beefsteak tomato, chopped
1/4 cup mushrooms, chopped
1/2 small onion, chopped
1/2 cup mozzarella cheese, shredded
Olive oil

Slaw
1 cup red cabbage, shredded
1 apple, peeled and shredded
1/2 cup medley tomatoes, chopped
1/2 cup raspberries, chopped
1/2 English cucumber, sliced thinly
1/4 cup apple cider vinegar
Salt
Pepper

Heat olive oil in a saucepan over medium-high heat. Add onions, and cook for 3-4 minutes. Then add peppers. Continue to sauté for 3-4 minutes. Next, add mushrooms; cook until all vegetables are tender.  Add tomatoes and sauté until warmed.

Add vegetables to roasted squash. Top with Mozzarella cheese and bake until melted.

In a bowl, add the first four ingredients.  Mix in apple cider vinegar and season with salt and pepper. Serve over sliced cucumbers and next to stuffed acorn squash.



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