New Menu Acorn Squash-Tomato Hash :: The Best Recipes

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Acorn Squash-Tomato Hash

"I made this up as a manner to use a squash and a few leftover couscous. It seems lousy, but it tastes surely proper! It has a pleasant taste my wife referred to as sweet and mild. Serve in bowls over rice or couscous."

Ingredients :

1 small acorn squash, halved and seeded
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 (14.Five ounce) can diced tomatoes, undrained
4 ounces fresh mushrooms, chopped
three tablespoons crimson wine
1 tablespoon dried basil
1/2 (5 ounce) bag fresh child spinach, stems eliminated
salt and floor black pepper to taste

Instructions :

Prep : 25M	Cook : 4M	Ready in : 54M

Place acorn squash cut-side down in a glass baking dish. Pierce the pores and skin in a few locations with a sharp knife. Pour in 1 inch water.
Cook squash within the microwave on excessive till tender, 10 to 15 mins. Cool till effortlessly handled, about five mins. Scoop flesh into a large bowl; discard pores and skin.
Preheat a large, heavy skillet over medium warmness. Add olive oil. Add onion and garlic; prepare dinner and stir till onion is translucent, 4 to 5 mins. Stir in diced tomatoes with their liquid; simmer until softened, 3 to 5 mins. Stir in mushrooms; cook till softened, approximately 2 mins.
Stir squash regularly into the skillet. Pour in purple wine, stirring to loosen combination. Add basil. Simmer, stirring every now and then, approximately 2 mins. Spread spinach on pinnacle. Cover skillet; cook dinner till wilted, 3 to five minutes. Stir spinach into the combination. Season with salt and pepper.

Notes :

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