My mom makes my old favorite dish every year on Thanksgiving. It is a wondrous dish, magically entitled “green rice.”
I’ve loved green rice for too many years to remember and I was a little sad, saying goodbye to childhood recipes filled with butter, cheese and milk, especially around the holidays.
I always need to remember in those moments of feeling deprived of some memory of food that there is always another way.
And that other way is roasted butternut and acorn squash today!
It’s a Thanksgiving green rice miracle!
- 1 acorn squash, halved
- 1 butternut squash, halved
- 1 whole garlic head
- 1 cup cooked brown rice
- toasted pecans and diced green onion, for garnish
Halve and scrape the seeds of both squashes.
Drizzle with olive oil, salt and pepper.
Roast 400 40-45 minutes with whole garlic head until golden and bubbly.
Remove squash flesh and mash together with squeezed garlic clove (it becomes a wonderful, wondrous paste when roasted).
Combine with 1 cup cooked brown rice and serve in a halved acorn squash bowl, topped with toasted chopped pecans and green onion.
This literally tasted like being warm when it’s cold out.
Happy warm : )