This past week, the clitter clatter of lots of little feet returned to the Tribeca Yummy Mummy kitchen. For our first official cooking class of the school year, we broke out the seasonal foods, including some acorn squash that the kids picked out on their field trip to the greenmarket.
We scooped out the seeds, sprinkled on cinnamon, and roasted our squashes until they were tender. Then, the kids mixed up a pomegranate pilaf in their own personal bowl so that they start to really taste and season things to their liking.
Will you forgive us for using pomegranate seeds for a second time this week? It is just that they are so very beautiful and so very delicious. The mini-chefs kept sneaking just one more seed from their pilaf, so you might want to have some extras for tasting and snacking on during the cooking process.
You can multiply this recipe however you like with big success. One of our focuses in class this time of year is working on things that could gracefully make it to the Thanksgiving table. These squash cups definitely fit the bill. Just think of how proud your mini-chef would be when he got to tell Great Aunt Edith that the stuffed squash was made by his own little hands.
Acorn Squash Cups Filled with Pomegranate Rice Pilaf
For the Squash Cups:
*4 medium acorn squash, washed and cut in half lengthwise
*4 T. butter or olive oil
*1 T. cinnamon
Preheat your oven to 375 degrees F.
Together: Line a rimmed baking sheet with parchment.
Using an ice cream scooper or a spoon, scoop out the seeds of the squash and discard. Place the halves onto the prepared baking sheet. Divide the butter among the squash halves, and sprinkle a bit of the cinnamon onto each halve.
Big Person: Bake the squash for 35-45 minutes, or until soft and beginning to brown slightly. When they are cooked, pull them out of the oven and let them cool at least 10 minutes before filling them with the pilaf.
For the Pilaf:
*3 cups cooked basmati rice
*the seeds of a pomegranate
*2 T. chopped parsley
*3 medium shallots, finely chopped
*1 red, orange or yellow bell pepper, finely chopped
*an orange, cut in half
*a pinch or two of cinnamon
*salt and pepper, to taste
In a large bowl, combine all of the ingredients, letting your mini-chef squeeze the orange’s juice right into the bowl (naval oranges work so well for this). Encourage your Yummy to taste the mixture and decide whether it needs a little more salt, pepper, or cinnamon.
To assemble, fill the little cups of the acorn squash with the pomegranate rice pilaf. You can warm the whole dish in an oven preheated to 200 degrees F or serve room temperature.
