Wild Rice Stuffed Delicata Squash

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This was my first attempt at stuffed squash and I am now a complete convert.  Once again, my CSA has pushed me to stretch my vegetable boundaries.  I had a delicata squash and an acorn squash that I needed to use before leaving for vacation.  Both the delicata and acorn squash work well with this recipe, I bet any winter squash would be successful.  If you are choosing a squash then I recommend going with the delicata squash because you can eat the skin!

Wild Rice Stuffed Delicata Squash

Recipe adapted from Chowhound

Ingredients

  • 4-6 delicata squash, halved lengthwise and seeds removed
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon packed dark brown sugar
  • 1/2 medium yellow onion, finely chopped
  • 2 medium shallots, finely chopped
  • 4 celery stalks, finely chopped
  • 2 cups cooked wild rice mix
  • 2/3 cup pecans, toasted and finely chopped
  • 1/4 cup dried cranberries, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper,

Directions

  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with salt and pepper. Roast in the oven until just fork tender, about 20 minutes.
  3. While the squash is baking, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes.
  4. Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.  Add more salt and pepper to taste if needed.
  5. Divide the rice filling among the roasted squash halves (about 1/2 cup for each)*.  Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

* I had a lot of extra wild rice mixture that I served on the side of the stuffed squash.  The rice mixture is also delicious by itself and can be served independently.

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