Wild Rice-Stuffed Winter Squash
October 2, 2000 Other Contributors
About
An excellent recipe. If you like squash, here is another reason to keep liking it. If you don’t, well this will get you started liking it. I found my nut pieces too big, so next time I’ll make them smaller. I believe this will work with a variety of squashes.
Yield: 4 Servings
Ricardo S. – Tester
Ingredients
| Butternut squash | 1 ea large | |
| Sunflower oil | 1 Tbsp | |
| Dill seed, coarsely ground | 3/4 tsp | |
| Green onions, finely sliced | 5 ea | |
| Wild rice, cooked | 3 cups | |
| Hazelnuts or walnuts, lightly toasted & chopped | 1/2 cup | |
| Parsley, minced | 2 Tbsp | |
| Pepper | to taste | |
| Salt | to taste | |
| Mushrooms, sliced | 4 oz | |
| Garlic cloves, pressed or minced | 2 ea |
Directions
- Cut squash in half lengthwise and place cut side down in a lightly greased baking dish. Bake at 350 degrees until just tender. Scoop out seeds and set aside.
- Heat oil in a skillet over medium heat. Add mushrooms, garlic and dill seed. Sauté 1 to 2 minutes, until mushrooms appear moist. Stir in green onions, wild rice, 1/3 cup nuts and parsley. Season with pepper and salt to taste. Cool somewhat.
- Spoon stuffing mixture into squash halves and press with back of spoon to fill cavities completely. Arrange in a lightly greased baking dish. Sprinkle reserved nuts on top.
- Cover and bake at 350 degrees for about 30 minutes, until squash is steaming when you lift lid. Remove cover and bake about 10 minutes longer, until top of filling is crisp.
Helpful Hints
- Consider using a wild variety of mushroom such as crimini, shiitake morel or oyster.
- Hazelnuts have a better flavour if the skins are removed. Bake shelled nuts in a preheated 325-degree oven for about 10 minutes, then wrap them in a kitchen towel and rub off as much of the skins as possible.
- This recipe can be served as a main or side dish. If serving as a main dish consider adding a high protein side dish such as bean salad.
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