Vanilla Stuffed Squash with Organic Madagascar Pink Rice
This is a great way to enjoy two of Madagascar’s finest products: Organic Pink Rice from Lotus Foods and Pure Ground Vanilla from LAFAZA!
3 medium acorn squash
3 tablespoons melted butter
1 teaspoon LAFAZA pure ground vanilla
1 small yellow onion, finely chopped
2 shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced thyme leaves
2 cups cooked Lotus Foods Organic Madagascar Pink Rice
1/3 cup pecans, toasted and chopped
1/3 cup walnuts, toasted and chopped
1/4 cup dried cranberries, chopped
1 teaspoon coarse salt, plus more to season
1/2 teaspoon freshly ground black pepper, plus more to season
Preheat the oven to 450°F. While oven is heating, cut the squash in half lengthwise and scrape out the seeds with a spoon. Place the squash cut side up on a baking sheet and brush them with 1 tablespoon of the melted butter. Sprinkle with the vanilla, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes. Meanwhile, heat a large frying pan on medium and add 1 tablespoon of the melted butter. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat.
Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute. Remove from heat and stir in the rice, pecans, walnuts, cranberries, and measured salt and pepper. Divide the rice filling evenly among the roasted squash halves and drizzle on the remaining tablespoon of butter. Continue roasting until the squash is very tender and the filling is heated through, about 20 to 25 minutes.