Butternut Squash with whole wheat, wild rice and onion stuffing
This month’s recipes will focus on dishes for Thanksgiving Day, which
is around the corner! If you’d like to share one with us, please e-mail
it to me. Thanks!
Even those of us who have given up turkey welcome a Thanksgiving dish
that has been "stuffed." This satisfying dish makes a handsome
centerpiece for the holiday meal.
• 4 medium-small butternut squashes (about 1 pound each)
• 3/4 cup raw wild rice, rinsed
• 1 tablespoon light olive oil
• 1 heaping cup chopped red onion
• 1 clove garlic, minced
• 2 1/2 cups firmly packed torn whole wheat bread
• 1 tablespoon sesame seeds
• 1/2 teaspoon each: dried sage, dried thyme
• 1 teaspoon seasoned salt, or to taste
• 1 cup fresh orange juice
Preheat the oven to 375 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut
side up in shallow baking dishes and cover tightly with covers or more
foil. Bake for 40 to 50 minutes, or until easily pierced with a knife
but still firm.
In the meantime, bring 2 cups of water to a boil in a saucepan. Stir
in the wild rice, reduce to a simmer, then cover and cook until the
water is absorbed, about 40 minutes.
Heat the oil in a skillet. Add the onion and garlic and sauté until
In a mixing bowl, combine the cooked wild rice with the sautéed onion
and the remaining ingredients. When the squashes are cool enough to
handle, scoop out the pulp, leaving firm shells about 1/2 inch thick.
Chop the pulp and stir it into the rice mixture. Stuff the squashes,
place in foil-lined baking dishes, and cover.
Before serving, place the squashes in a preheated 350 degree oven.
Bake for 15 to 20 minutes, or just until well heated through.
VARIATION: To add drama to this presentation, try this recipe
with other squash varieties. Hubbard squash, delicata, sweet dumpling
and golden nugget are just a few of the stuffable edible squashes
Your question and comments are welcome