Large Or Small Squash With Wild Rice And Chanterelle Stuffing

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Large Or Small Squash With Wild Rice And Chanterelle Stuffing

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 100

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 small winter squash

(about 1 1/4 lb. each)

OR 1 medium-large winter squash

(about 6-8 lbs.)

see text for varieties

***WILD RICE AND CHANTERELLE STUFFING***

3 1/2 cups light vegetarian broth

1 1/2 cups wild rice

4 cups chanterelles -- cleaned and sliced

(see text for substitutes)

1 cup green onions -- chopped

1 cup onion -- minced

4 stalks celery -- sliced

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

salt and freshly ground black pepper -- to taste

 

If you'd like to make a colorful, stuffed winter squash the centerpiece and

main dish of your vegetarian Thanksgiving, choose a large, meaty pumpkin:

Boston marrow squash, turban squash, hubbard squash, banana squash, or the

pale, blue-grey New Zealand squash, which is my favorite.

 

For a side dish, stuff hollowed out halves of acorn, butternut, or

buttercup squash, or even small pumpkins.

 

We pick our own chanterelle mushrooms in the forest near our house, but

they are available in good produce stores, supermarkets, and natural food

stores. If you can't find them, use fresh shiitakes, oyster mushrooms, or

even ordinary mushrooms (the brown ones have more flavor).

 

To precook the squash, cut small squash in half, and scoop out the

seeds. Preheat the oven to 350F. Place the squash halves cut side down in

a shallow baking pan with 1/2 " of hot water. Bake for 40 minutes, or just

until tender.

 

For large squash, preheat the oven to 400F. Cut a " lid " off the top of the

squash, and scoop out the seeds, scraping the interior well. Place the

squash in a baking pan, with the lid on loosely, and bake for 1 hour, then

check for tenderness. If the squash isn't done, cook longer. (It's

difficult to be exact with large squash because the cooking time varies

with the type of squash and thickness of the flesh.)

 

To make the stuffing, bring the broth to a boil in a medium pot. Wash the

wild rice in a colander under running water. When the water boils, add the

washed wild rice, bring to a boil, then cover and turn down to a

simmer. Simmer for about 55 minutes, or until tender.

 

Meanwhile, steam-fry the chanterelles, onions, and celery in a large,

nonstick or lightly oiled skillet until tender and slightly-browned. Add

the cooked wild rice herbs, and salt and pepper to taste.

 

Mound the stuffing into the large or small squash and place the squash in a

shallow baking pan. (If there is any stuffing left over, place it around

the squash.) Cover and bake small squash at 350F for 20 minutes, or the

large squash for 45-60 minutes. Serve hot with gravy. Serves 6

 

Per serving: Calories: 192, Protein: 5 gm., Fat: 1 gm., Carbohydrates: 38 gm.

 

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