Our Black and Gold inspired recipe consists of a health conscious traditional Thanksgiving meal. With a baked salmon seasoned with rosemary, dill, garlic, lemon, spices and baked to a savory perfection; accompanied by a roasted acorn squash stuffed with wild rice, cranberries butter and dark brown sugar which can stand alone as vegetarian entrée at your family’s next Thanksgiving. Show off your Vandal pride this Thanksgiving through the black and gold of the roasted squash and wild rice with a mix of silver from salmon.
- Anthony Nevin and David Pond
Roasted Acorn Squash with Wild Rice Stuffing
Yield: 6 servings
Total Time: 1 hr 20 min
- 3 medium acorn squash (about 1 1/2 pounds each)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon packed dark brown sugar
- 1/2 medium yellow onion, finely chopped
- 1 tablespoon minced fresh thyme leaves
- 2 cups cooked wild rice mix
- 2/3 cup pecans, toasted and finely chopped
- 1/4 cup dried cranberries, finely chopped
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, or to taste
- Heat the oven to 350°F.
- Cut squash in half length wise and remove seeds from center bake in center of oven for 30 min; or until just fork tender.
- Remove squash from oven brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper bake another 20-30 minutes.
- While squash is roasting add 1 tablespoon of the melted butter in a large frying pan over medium heat until butter foams; add the onion, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
- Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
- Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes
Baked Salmon Steaks
Yield: 6 servings
Total Time: 30 min
- 2-3 oz portion salmon fillet
- ½ teaspoon dried dill
- ½ teaspoon rosemary
- ½ teaspoon garlic powder
- 1 teaspoon lemon pepper
- 2 tablespoons lemon juice
- Place Salmon on nonstick baking pan.
- Sprinkle dried dill, rosemary, garlic powder and lemon pepper evenly over salmon steaks. Finish with lemon juice.
- Bake in oven at 350 degrees F for 20 min or until fat has risen from salmon.