Butternut Squash With Whole Wheat, Wild Rice, And Onion Stuffing

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Butternut Squash With Whole Wheat, Wild Rice, And Onion Stuffing

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 160

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 butternut squashes -- medium-small

(about 1 pound each)

3/4 cup raw wild rice -- rinsed

1 tablespoon canola oil

1 cup chopped red onion -- heaping cup

1 clove garlic -- minced

2 1/2 cups firmly packed torn whole wheat bread

1 tablespoon sesame seeds

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon seasoned salt -- or to taste

1 cup fresh orange juice

 

8 servings

 

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

this meal.

 

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 the

onion is limp and golden.

 

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 350F degree oven. Bake

for 20 minutes, or 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 available.

 

Calories: 189 , Carbohydrate: 37 g, Total fat: 2 g, Cholesterol: 1 g,

Protein: 4 g, Sodium: 310 mg

 

 

 

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