Butternut Squash With Whole Wheat, Wild Rice, Onion Stuffing

Recipe Ingredients

4		To small butternut squashes - - (abt 1 lb ea) (medium)
3/4 cup	120g / 4.2oz	Raw wild rice - rinsed
1 tablespoon	15ml	Light olive oil
1 cup	62g / 2.2oz	Chopped red onion - (heaping)
1		Garlic clove - minced
2 1/2 cups	592ml	Torn whole wheat bread - (firmly packed)
1 tablespoon	15ml	Sesame seeds
1/2 teaspoon	2.5ml	Dried sage
1/2 teaspoon	2.5ml	Dried thyme
1 teaspoon	5ml	Seasoned salt - or to taste
1 cup	237ml	Fresh orange juice

Recipe Instructions

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 saute until golden.

In a mixing bowl, combine the cooked wild rice with the sauteed 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.

This recipe yields 8 servings.

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.

Description:

"Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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