We are not encouraged to forsake our sin by having our senses amused or our preferences coddled. The Gospel is inherently and irreducibly confrontational. It cuts against our perceived righteousness and self-sufficiency, demanding that we forsake cherished sin and trust in someone else to justify us. Entertainment is therefore a problematic medium for communicating the Gospel, because it nearly always obscures the most difficult aspects of it – the cost of repentance, the cross of discipleship, the narrowness of the Way. Some will disagree, arguing that drama can give unbelievers a helpful visual image of the Gospel. But we have already been given such visual images. They are the ordinances of baptism and the Lord’s Supper and the transformed lives of our Christian brothers and sisters (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables, Rice	4	Servings

INGREDIENTS

2		Acorn squash, ~1-1/2 lb ea
1/2	lb	Small Brussels sprouts
2	ts	Olive oil
1	c	Diced onion
1	ts	Fennel seeds
1	ts	Dried marjoram
1/4	c	Minced fresh sage
1/4	c	Fresh orange juice
2	ts	Fresh lemon juice
1/8	ts	Freshly grated pepper
2	c	Cooked wild rice

INSTRUCTIONS

1.  Preheat the oven to 350 degrees (F).
2.  Cut each squash in half and remove the seeds and pulp.  In a large
baking dish, place the squash, cut side down, with about 1 inch of water.
Bake until tender, about 45 minutes.
3.  Pour about 2 inches of water into a large stockpot.  Place a
collapsible steamer in the pot, cover, and bring to a boil.  Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or
until tender.  Set aside.
4.  Meanwhile, in a large skillet, heat the oil over low heat.  Add the
onion and saute for 10 minutes, stirring frequently.  Stir in the fennel,
marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3
minutes.  Stir in the cooked wild rice and the Brussels sprouts and heat
through.
5.  Spoon the wild rice and Brussels sprout mixture into the squash
cavities.  Serve immediately.
I often microwave the acorn squash by placing in a shallow glass pan with
about 1/2-inch of water, covering with saran wrap and nuking for about 10
minutes or until tender.
Posted to MM-Recipes Digest  by BobbieB1 <BobbieB1@aol.com> on Apr 27, 1998

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