acorn squash and rice

Ingredients	Proportions
Acorn Squash
acorn squash	4
butter	8 tablespoons
Garlic	16 cloves
pomegranate	1
apples - Macintosh	4
cloves - whole	100 gams
nutmeg - whole	50 grams
pecans	6
cinnamon - sticks	50 grams
rice	3 cups
maple syrup	100 ml

- mis en place

1. fill large bowl half full with water
2. cut pomegranate in half
3. holding the pomegranate by the cut side over the bowl of water
4. use the meat tenderizer to pound the shell of the fruit until the seeds fall into the water
5. when the pomegranate seeds are put in water the white pulp should sink and the seeds should float
6. seperate any remaining white pulp from the seeds with your fingers
7. discard pulp and reserve seeds
8. grind 10 - 15 cloves and half a nutmeg seed in the morter and pestles
9. core the apple and cut into small pieces

- cook

1. put 31/2 cups of water in a pot
2. put the water on high heat and bring to a boil
3. add salt to the water
4. add 3 cups of rice and wait until tempterture is brought up to a boil again
5. after a few minutes reduce heat on rice to medium low and cover
6. Halve squash lengthwise and discard seeds and strings.
7. place 1 table spoon of butter in each squash half
8. place 2 cloves of garlic in each squash half
9. place 2 table spoon of pomegranate seeds in each squash half
10. place 1 cinnamon stick in each squash half
11. place a handful of pecans in each squash half
12. place of pomegranate seeds in each squash half
13. place 2 tables spoons of maple syrup in each squash half
14. place a handful of apple in each squash half
15. Bake squash in middle of oven 30 minutes.
16. Re-cover pan with foil and roast squash and chestnuts 20 minutes, or until squash is tender.
17. Remove foil from pan and bake squash and chestnuts 10 minutes more.