• Home
  • The Gym
    • About Us
    • Our Facilities
    • Our Staff
    • Testimonials
    • Privacy Policy
  • Personal Training
  • Resort Partners
  • Features
    • Featured Exercises
    • Featured Recipes
  • Contact Us / Hours
  • More
    • Home
    • The Gym
      • About Us
      • Our Facilities
      • Our Staff
      • Testimonials
      • Privacy Policy
    • Personal Training
    • Resort Partners
    • Features
      • Featured Exercises
      • Featured Recipes
    • Contact Us / Hours
  • Home
  • The Gym
  • Personal Training
  • Resort Partners
  • Features
  • Contact Us / Hours

Featured Recipe

Wild Rice Stuffed Butternut Squash

Ingredients:

  • 2 medium butternut squash (2 lbs each)                
  • 3 Tbsp dried unsweetened cherries
  • 3 Tbsp apple cider vinegar
  • 1 cup loosely packed parsley (for garnish)
  • 2 Tbsp maple syrup
  • 1 Tbsp chopped fresh sage
  • 4 Tbsp olive oil
  • 1/4 cup walnuts, coarsely chopped
  • salt and black pepper to taste
  • 1 small onion chopped
  • 1/2 cup wild rice
  • 1/2 tsp mild curry powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper

Directions:

  1. Heat oven to 400 degrees F.
  2. Cut  squash in half lengthwise and remove seeds. Whisk together vinegar,  maple syrup, and 2 Tbsp oil.  Brush the flesh side of squash halves  maple-oil and sprinkle with 1/4 tsp salt and dash of pepper.  Put squash  flesh side down in baking dish, brush skin side with maple oil mixture  and sprinkle with 1/4 tsp salt and dash of pepper.  Roast in oven until  squash is fork tender, 30-40 minutes.  Allow to cool, then scoop enough  flesh out to leave a 1/4 in. border of flesh all around.  Leave scooped  out flesh in relatively large chunks. 
  3. Heat  1 Tbsp oil in a medium saucepan over medium-high heat.  Add onions and  cook, stirring occasionally, until soft and golden brown. Add the rice,  curry powder, cinnamon, cayenne and 1/2 tsp salt, and stir until the  spices are toasted, about 1 minute. Add 2 cups water and bring to a  simmer covered, stirring occasionally, until the rice is tender and most  of the liquid is absorbed, 30-40 minutes (add more water if needed).  Remove from heat and add to the chunks of butternut squash along with  the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a  few grinds of black pepper.
  4. Evenly  stuff the scooped-out squash halves with the filling, then drizzle with  the remaining 1 tablespoon oil and bake, uncovered, until the filling  is warmed through, about 30 minutes. Cut each in half crosswise and  transfer to a serving platter. Sprinkle with walnuts and parsley. Serve  warm.


Copyright © 2019 Jim's GymHealth and Fitness Performance Centre - All Rights Reserved.

Powered by GoDaddy

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept