Acorn Squash with Cranberry Filling(Servings: 4)
Acorn Squash With Cranberry Filling(Servings: 4) is an impressive dinner. Made with 2 large acorn squash (about 2 lb. each), 1 (16 oz.) can whole cranberry sauce, 1 tbsp. honey, 1/4 tsp. ground allspice and 1 lb. small black beans, soaked overnight, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Discard soaking water.
Drain and rinse beans.
Add fresh water to cover 1 1/2-inches.
Add vegetables, cumin, bay leaf and oregano.
Simmer slowly 3 1/2 hours or until tender, adding more water as necessary.
Keep covered.
Should be liquidy.
Add salt and pepper flakes at end to taste.
Serve over rice with a dollop of sour cream and/or salsa.
Serves 8 to 10 as a main dish with side salad.
For side dish or for fewer servings, halve recipe.
π· Perfect Pairings
Complete your meal with these
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