Mini Winter Squash With Wild Rice Stuffing 1
- cooked acorn, delicata, carnival, sweet dumpling or other small winter squash (recipe below)
- wild rice stuffing (recipe below)
- toasted pecans
- chopped dried cranberries
- chopped parsley
- maple syrup (optional)
Mini Winter Squash
- acorn, delicata, carnival, sweet dumpling or other small winter squash, cut in half and seeded
- avocado oil
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.
Wild Rice Stuffing
(This is enough for 8 to 12 halves, depending on their size.)
- 1 cup Lundberg Wild Blend
- 1 14 ounce (1 3/4 cups) can Swanson’s Chicken Broth
- 3 cups purple stokes, peeled and cut in 1/2″ cubes (or rutabaga)
- 3 cups orange sweet potatoes, peeled and cut in 1/2″ cubes
- 1 1/2 cups shallots, sliced and cut small
- 1/4 cup avocado oil
- 1 1/2 teaspoons each fresh sage, rosemary and thyme
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.
Mini Winter Squash With Wild Rice Stuffing 2
- 3 delicata squash (or mini squashes of choice)
- avocado oil and salt
- 1/2 cup Lundberg Wild Blend
- 5 tablespoons butter, divided
- 1 1/4 cups plus 2 tablespoons Swanson’s Chicken Broth, divided
- 3/4 cup onion, diced small
- 3/4 cup celery, diced small
- 1 cup onion, diced small
- 1/4 cup butter
- 1/4 cup chicken broth
- 1/2 teaspoon dried sage
- 4 ounces (2 1/2 cups) Pepperidge Farm Stuffing (not cubed)
- chopped parsley
Line a baking sheet with a piece of parchment. Cut the 3 squash in half and scoop out the seeds. Place on the parchment. Drizzle with oil and rub the oil all over the 6 pieces. Turn cut side down. Roast in a 425° oven for about 40 minutes or until tender. Turn over and place in a casserole. Sprinkle lightly with salt.
Cook the rice according to the directions on the package for 1/2 cup instead of 1 cup, using 1 cup plus 2 tablespoons of broth and 1 tablespoon of the butter.
Heat a skillet and add the remaining 4 tablespoons butter. Sauté the onions, mushrooms and celery for about 12 minutes, until they just start to caramelize. Stir in the sage.
Combine the rice, vegetable mixture and the stuffing. Stir in the remaining 1/4 cup chicken broth.
Fill the squash halves. Sprinkle with the chopped parsley. Bake in a 350° oven for 25 minutes.