Stuffed Acorn or Butternut Squash With Wild Rice & Chanterelle Stuffing
Serve this delectable side with your holiday feast.
November 8, 2009
Serves 6
What you need:
- 3 small acorn or butternut squash (about 1-1/4 pounds each)
- 3-1/2 cups light vegetarian broth
- 1-1/2 cups wild rice
- 4 cups chanterelles, cleaned and sliced (or substitute shiitake, oyster, or brown mushrooms)
- 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
What you do:
- Preheat the oven to 350 degrees. Cut squash in half and scoop out the seeds. Place squash halves cut side down in a shallow baking pan with 1/2-inch of hot water. Bake for 40 minutes or until tender. Set aside.
- Bring the broth to a boil in a medium pot.
- Wash the wild rice in a colander under running water. Add the washed wild rice to the broth, bring to a boil, then cover and reduce heat to a simmer. Simmer for about 55 minutes, or until tender.
- In a large nonstick or slightly oiled skillet, sauté the chanterelles, onions, and celery until tender and slightly brown. Add the cooked wild rice, herbs, and salt and pepper to taste.
- Mound the stuffing in the squash halves and place in a shallow baking pan (if there is any stuffing leftover, place it around the squash). Cover and bake at 350 degrees for 20 minutes.
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