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.
09/10/2009 at 1:40 pm Permalink
hang on, you do this like seriously on a weekly basis? I thought it was a sort of one off taking the kids to the market
(sorry, I skim a lot when reading blogs)
nice one! and you do this professionally, I assume ('cos if you do it just for fun someone's going to have to erect a statue to patience in your honour s/where in tribeca.
can I come along (wearing my heart t-shirt)?
09/10/2009 at 2:24 pm Permalink
okay, now I have read your complete profile. as I was saying, I'm rubbish.
what a cool job, hun.
09/10/2009 at 4:59 pm Permalink
Wow that looks amazing! And I have all the ingredients in my pantry! That rarely happens where I just 'happen' to have everything I need when I find a recipe that looks amazing. Did you come up with it yourself? I love making fruity rice. I had pomegranate seeds twice today already, for breakfast in oatmeal and for a snack. Guess a third time can't hurt
Thanks so much for this recipe. I'm bookmarking it <3
09/10/2009 at 6:30 pm Permalink
yes, killian, all the recipes on the blog are written by me unless otherwise noted.
and, yes, i know what you mean about being able to eat pomegranate seeds 3 times in one day.
la ninja, you make me laugh… no statues erected in my honor. giggle.
10/10/2009 at 3:16 am Permalink
Cooking on the floor!! Yes, this looks like so much fun!! And very yummy too!
10/10/2009 at 11:33 am Permalink
Hello
Hey I think this is really very unique recipe and I have never tried like this before.I like the way of serving.I will try for this.Thank you for sharing this unique recipe with us.
fenouil
10/10/2009 at 3:06 pm Permalink
These look great, Cate! Coincidentally, (or not, considering the season) I posted about pomegranates this week, too.
Ciao! Amy
11/10/2009 at 5:08 am Permalink
Growing up we always had acorn squash on our Thanksgiving menu. We added brown sugar and salt and pepper and butter, and my father asked every year whether it was all right to eat the skin. It's sort of a tradition in our family, now, including asking that question! Thanks for this yummy-sounding recipe.
11/10/2009 at 9:45 am Permalink
happy new year!
11/10/2009 at 2:16 pm Permalink
Delicious! I could eat squash year round, so, so good. We had about 40 squash plants that got destroyed from the storms this summer. Ug! Next year!
La Ninja is too funny and I totally agree with her comment! A statue is in order!
Happy New Week!
12/10/2009 at 4:39 am Permalink
I hope you're enjoying the beginning of the school year! These look delicious – wish I had read this a few hours ago; we had plain boring acorn squash.
12/10/2009 at 1:48 pm Permalink
glad I make you laugh, cate. to be honest with you, though, in this case it was not my intention at all. I was simply being very dizzy.
however, as minimum quorum seems to have been met (MODgal and I, which is more than enough), let's get our pens out and write to mayor bloomberg. a statue is in order indeed.
13/10/2009 at 4:18 am Permalink
This recipe looks delicious. I'll certainly give it a try. Your blog looks very cozy. Thanks for stopping by my blog
13/10/2009 at 9:17 pm Permalink
the kids look cute
so how many cook books you got?
15/10/2009 at 12:50 am Permalink
What a neat, unique and delicious Fall dish!