With the colder weather and holidays right around the corner, these would make for the perfect side. Stuffed mini squash with rice, currents, apple, and a dash of cinnamon. An incredibly warming side that everyone will love.
Ingredients
- 2 honeynut squash
- 1/4 cup currents
- olive oil
- pinch of salt and pepper
- 1/2 a large apple, cut into small cubes
- 1 cup cooked rice
- handful of slivered almonds
- sprinkle of ground cinnamon
Method
- Preheat the oven to 350°F.
- Cut the squash in half lengthwise, and transfer to a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for approximately 30 minutes or until the squash is fork-tender.
- Once done, use a spoon to remove the filling from the squash and transfer it to a large bowl. Then add the rice, apples, and currents and mix it into the squash.
- Fill the shells of the squash with this filling. Sprinkle each squash with cinnamon and slivered almonds, then place back in the oven and roast for a further 10 minutes.
- To finish, drizzle with more olive oil and serve.
