Prep 40 mins
Cook 1 hr 30 mins
I was searching for some vegetarian main dishes for Thanksgiving and found this one. I haven't made it yet but I think it looks tasty.
- 4 butternut squash (about 1 pound each)
- 3⁄4 cup raw wild rice, rinsed
- 1 tablespoon light olive oil
- 1 cup red onion (chopped)
- 1 garlic clove, minced
- 2 1⁄2 cups whole wheat bread (firmly packed and torn)
- 1 tablespoon sesame seeds
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried thyme
- 1 teaspoon seasoning salt
- 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 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 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 available.
This was really simply and delicious. I didn't really have to substitute or change anything.