1Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
1Add 3 Tablespoons oil to large skillet over medium heat. Add eggplant and toss in pan to distribute oil over all sides of eggplant. cook till browned, about 5 minutes. Remove eggplant from pan and set aside.
2Melt 4 tablespoons butter in the same pan used for eggplant over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 9 minutes. . Add rice, eggplant, Dried cranberries and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in parsley. Season with salt and pepper. Transfer to bowl and serve.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
Roasted acorn squash is a hearty, relatively low-effort meal that's easily adapted to whatever ingredients you prefer (or happen to have on hand). The wild rice stuffing here is enhanced with sauteed onions, shallots, and celery, plus dried cranberries and toasted pecans for crunch. Replace the butter with vegetable oil and it's also vegan! Or go meaty and add crumbled sausage to the mix. Get the recipe.
Ready to meet your new favorite fall recipe? Join executive editor Ann Taylor Pittman in the kitchen today as she teaches us how to make outrageously delicious butternut squash and spinach lasagna with a genius swap for noodles.
How’s this for a hack? Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.