Fall is here!! Time for some fall recipes. Squash in particular :) When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!! Fill them with whatever you like, they are so easy & delicious to make.
Time: 20 minutes
Ingredients:
1 medium acorn squash
1 tablespoon olive oil
salt
filling of your choice
Recipe:
Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender. I used a grill mat for easier clean up!
While the squash is grilling, you can prepare your stuffing mixture. I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
Remove the squash from the grill & flip over so the flesh side is now up.
I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.
Time: 20 mins
Ingredients:
1/2 head of cabbage, chopped
1/4 cup water
1 teaspoon salt
1 teaspon sugar
1 teaspoon fresh chopped ginger
1 teaspoon sesame oil
1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)
2 tablespoons white vinegar
1 teaspoon minced garlic
Recipe:
In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl.
Add all of the remaining ingredients to the cabbage & mix to combine.
Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!
