Mini Winter Squash With Wild Rice Stuffing

Published on October 17, 2022

Mini Winter Squash With Wild Rice Stuffing

Mini Winter Squash With Wild Rice Stuffing

mini winter squash

Mini Winter Squash

Ingredients

Instructions

Line a baking sheet with parchment. Lay the cut squash on the parchment. Drizzle with oil. Rub the oil all over the squash and turn the squash cut side down. Bake in a 425° oven for 40 to 45 minutes, until tender. Turn over and sprinkle with a little salt and place a small amount of butter in each squash.

cut in half on parchment
baked mini squash

Wild Rice Stuffing

(This is enough for 8 to 12 halves, depending on their size.)

Ingredients

Instructions

Rinse and cook the rice in the broth according to the instructions on the package.
Line a baking sheet with parchment. Place the stokes, sweet potatoes and shallots in a bowl. Drizzle with the oil and rub it into all the pieces. Pour the pieces onto the parchment, spread out and sprinkle with salt and pepper. Bake in a 425° oven for 25 minutes.

Mix the cooked rice, roasted vegetables and herbs.

Transfer the baked squash halves to a casserole. Fill with the stuffing. Top with chopped toasted pecans, chopped dried cranberries and chopped parsley. Bake in a 350° oven for 30 minutes. Serve lightly drizzled with maple syrup if desired.

This goes well with roast chicken.


cut up stokes and sweet potatoes
unbaked stokes and potatoes
baked stokes and potatoes
ingredients for the stuffing
assembling the stuffed squash