The contrast of the veal – which has a naturally gamier taste – is perfect with the sweetness of the acorn squash. In fact we enhance the contrast through the cooking process, making these flavors really pop. My advice is to cook the onion and set aside. Prepare the squash and put it in the oven, then set the rice to cook, then start the meat filling. This way everything finishes around the same time.
What you will need:
- 1/2 lb ground veal (beef and turkey are good substitutes)
- 1 small onion
- handful of cashews
- 1/2 cup cooked rice
- 1/2 tablespoon dried coriander powder
- 1/2 tablespoon dried cumin powder
- paprika, salt, pepper to taste
- 2 acorn squash halved
- olive oil or coconut oil
- maple syrup
Dice one small onion and saute slowly until translucent. Set aside
Preheat your oven to 350.
Prepare one baking sheet with foil.
Cut the two acorn squash in half, and take out seeds. Coat the inside flesh with olive oil and then put the open side down on the foil.
Bake the squash for 35min. At the 35min mark you’ll flip the squash over onto the skin side, and pour in a dab of maple syrup into the centres, and then cook for another 5min.
In the meantime, add uncooked rice to water (as you would normally cook rice) and add the cashews so they cook with the rice. Set aside when cooked.
Cook the veal in a deep frying pan. Drain the oil and bring back to the heat. Add the onion and spices and mix well.
Add 1/2 cup of the rice mixture to the meat mixture to combine. If you prefer a more or less starchy ratio, feel free to add as much rice mixture as you like.
When the squash are done, spoon the meat-rice mixture into the centres of the squash, and enjoy.
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