This is the perfect upgrade to a risotto. The squash and fig combine beautifully to add just a hint of sweetness. Its a great dish to spice up any dinner party and since most of the time spent is watching it cook its easier to make than it might appear.
2 acorn squash
1 cup glutenfree wild rice
10oz bag frozen brussel sprouts, thawed
⅛ tsp chili powder
⅛ tsp cinnamon
2 garlic cloves, diced and divided
2 Tbs slice almonds,
2 Tbs dried cranberries
¼ cup shredded cheddar cheese
½ cup avocado oil
¼ cup balsamic vinegar
2 Tbs fig spread
salt and pepper
- Preheat oven to 375F. Add rice and 1¾ cup water in a saucepan. Bring to a boil, cover, and simmer for 40-45 minutes. Place a sheet of aluminum foil on a baking sheet and spray with cooking spray. Cut acorn squash in half and remove seeds. Sprinkle with salt and pepper. Place squash flesh side down baking sheet. Bake for 30 minutes.
- On another baking sheet spread brussel sprouts on sheet and drizzle with oil and sprinkle with salt and pepper. Bake for 25 minutes, flipping after 10 minutes. Remove squash and brussel sprouts. Flip squash and set aside.
- In a large bowl, toss rice and brussel sprouts in chili powder, cinnamon, one garlic clove, almonds, dried cranberries, and cheese. Mix until well combined and cheese has slightly melted. Divide evenly among cooled squash bowls.
- In a small bowl whisk together oil, balsamic vinegar, remaining clove, fig spread, and salt and pepper to taste. Pour evenly over squash bowls.