Mmmm. This savory and substantial stuffed butternut squash dish can stand alone as the center of a meal. It can also be served as a delicious side. I adapted this recipe from Mollie Katzen’s Moosewood Cookbook. Butternut squash can be used interchangeably with other winter squash like acorn or kabocha or even a sugar pie pumpkin. This recipe serves 4 sides or 2 large main meals.
- 1 butternut squash, halved lengthwise and pre-baked
- 1/2 cup wild rice blend
- 1-1/4 cup water
- 1 T butter
- 1 cup minced onion
- 2 medium cloves garlic, minced
- 1 medium-sized Granny Smith apple, diced
- 3 mandarin oranges, sectioned
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon honey
- 1/2 cup chopped walnuts
- topping: plain yogurt
- Preheat oven to 350º and prepare squash for baking by removing seeds, salting lightly and brushing with a little olive oil. While squash is cooking, place rice and water in small saucepan. Bring to a boil, cover, turn heat to lowest setting, and simmer undisturbed for 30–40 minutes, until tender. Transfer to medium-sized bowl.
- Meanwhile, melt butter in a medium skillet. Add onion and sauté for about five minutes, or until translucent. Add garlic, apples, walnuts and spices, and sauté over medium heat about five minutes more. Add the orange sections and saute for an additional 3 minutes. Add the sauté to the rice and mix well. Season to taste with salt and honey.
- When squash is done, fill the halves. I like to mound my stuffing across the length of the squash. Bake uncovered until heated through— about 20-30 minutes. Remove from oven and top with yogurt if desired.
Makes 4 servings.