Moroccan Stuffed Acorn Squash by Savour the Senses
I was in the mood for something a bit sweeter, so I decided on this Moroccan-style recipe. This dish has the perfect balance of sweet and savory. The raisins are a definite must, I even decided to add a few more to the recipe. It can also easily be made vegan/vegetarian by using vegetable broth and taking out the chicken. This recipe is simple to put together but looks sophisticated, a great idea for dinner.
2 large chicken breasts (boneless, skinless)
2 tbsp large acorn squash (halved, seeded)
2 tbsp butter (melted)
2 tbsp olive oil
3 cloves garlic(minced)
2 large carrots (chopped)
1 tbsp ground cumin(or to taste)
salt & pepper (to taste)
CategoryDinner
Ingredients
2 large chicken breasts (boneless, skinless)
2 tbsp large acorn squash (halved, seeded)
2 tbsp butter (melted)
2 tbsp olive oil
3 cloves garlic(minced)
2 large carrots (chopped)
1 tbsp ground cumin(or to taste)
salt & pepper (to taste)
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