BuffaloSpree.com's Recipe of the week: Dinner and a drink
Recipes for stuffed acorn squash and ginger lime syrup
Stuffed Acorn Squash, adapted from Martha Stewart Living
Two acorn squash, halved and seeded
3 tablespoons olive oil
One small yellow onion, diced small
½ pound button or “baby bella” mushrooms, trimmed and diced
1 teaspoon dried thyme
1 cup long-grain white or wild rice
2 cups vegetable broth
½ cup grated parmesan cheese (if using)
1. Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon olive oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
2. While the squash roasts, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms, onion and thyme; season with salt and pepper. Saute until mushrooms start to brown, about 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.
3. Remove squash from oven and heat broiler. Carefully scoop out 2-3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper to taste.
4. Divide rice mixture among squash halves, sprinkle with parmesan, and broil until melted, about two minutes.
Ginger lime syrup, adapted from Epicurious
One cup sugar
One cup water
Three-inch piece of fresh ginger, peeled and cut into chunks
Zest of two limes
1. Combine all ingredients in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar dissolves and the mixture turns clear. Turn off the heat and allow it to steep for three hours, then strain into an airtight glass jar and refrigerate.
2. Pour a tablespoon or two over ice, add rum or another spirit of your choice if desired, then fill with club soda and garnish with a lime wheel.
Great for a cocktail or a mocktail, this syrup will keep for a few weeks in the refrigerator and is a fun option to bring to someone else’s party!