Status
Not open for further replies.
What did you add to make pumpkin spice?
download.jpg
 
This year I grew a ton of kuri squashes. They taste like a cross between an acorn squash and a pumpkin I think, but the flesh is much drier then a pie pumpkin. The name means chestnut and they are kind of nutty. The other night I decided to bake one stuffed with an apple and spiced rice.View attachment 2881982View attachment 2881983View attachment 2881984
Wow, that looks absolutely delicious :drool

Can you give me a step by step please.

I have a small squash and would really like to try this. Im assuming you part boil the rice?
 
I had to buy squash this year... :hitMy never-fail butternut squash... total failure this season. Not a single one!

There's always next year... Hope springs eternal!
Me too! no butternut and out of 2 spaghetti squash plants, 4 squash and out of 4 pie pumpkin plants,,, 4 small pie squash,, no yellow crook neck, yes on zucchini
 
I think I had 5 or 6 plants and ended up with 11 squashes, the plants took over 1/2 of my yard!

The rice was leftover from a previous dinner, I added a bit of curry powder when i cooked it.
To cold curried rice add some ginger powder and cinnamon. Chopped walnuts and gold raisins are good too, but optional.
Clean squash of seeds and pulp cutting opening enough to fit apple inside. Peel and core apple. Add some rice to bottom of squash so that the apple sits close to the top when inserted. Fill in and around the apple with rice mixture. Put the top back on and bake at 375° for 45-60 min until squash is tender when you poke it.
 
Status
Not open for further replies.

New posts New threads Active threads

Back
Top Bottom