Winter Squash with Wild Rice and Cranberry Stuffing
vegetarian and gluten free
* I will add pictures after Thanksgiving :)
Squash Preparation
There are several ways you can incorporate this dish into your Holiday meal. You can choose small acorn or delicatta squash to stuff (one half for each guest attending), several medium squash (such as butternut), or One large squash (such as a blue or orange Hubbard) You can even use a pie pumpkin such as a Cinderella or White.
You will need to prepare the squash and how is dependent upon the type of squash.
For the Acorns, Delicatta, or Butternut:
Carefully cut lengthwise in half and remove the seeds. Place the squash, cut side down in a greased baking dish. Cover and bake in the over at 350 degrees for 35- 45 minutes or until tender. Test back side with a fork. When it inserts easily, they are done. Place Squash right side up and loosely stuff with stuffing mix. Bake an additional 20-25 minutes.
For the Hubbards or Pumpkins
Pumpkins: carefully remove the tops and seeds as if you were planning to carve. You want the top to fit like a lid :)
Hubbards: Lay Hubbard on it's side. Carefully cut a large oval whole in the top. Remove all the seeds. I cut at a slight angle inward so it fits back in like a lid and does not fall through.
Stuff the Hubbard or Pumpkin with the Rice Stuffing Mixture below. Bake in a greased baking dish @ 350 degress until the hubbard or pumpkin is tender when poked through the outside with a fork. Approximate baking time varies but is generally about an hour.
Winter Squash with Wild Rice and Cranberry Stuffing
Ingredients
Choice of Winter Squash as described above.
5 cups (cooked) short grain brown rice
1 cup (cooked) wild rice
1 stick unsalted butter
1 bag of dried Cranberries (Craisins)
4 - 5 apples chopped ( I like fuji)
4-5 celery stalks chopped
1 large onion finely chopped
1 cup vegetable stock
2 tsp sea salt
1/8 cup fresh sage finely chopped (can substitute dried)
Few sprigs of Rosemary finely chopped (or 2 tsp dried)
Few sprigs of Thyme finely chopped (or 2 tsp dried)
I prefer fresh herbs but dried is ok
5-6 cloves of minced garlic
Directions
Cook Rices according to package directions to end up with the finished amount. Set aside in a large bowl.
In a large skillet, combine butter,herbs, apples, onions, garlic, and celery and cook on medium heat for a few minutes until they are completely coated in the butter (For the smaller squash, cook until the onions celery and apples are just tender. They will cook the rest of the way in the squash in the large squash so leave them slightly firm for those) Add all the cooked ingredients to the large bowl of rice. Add salt, herbs, and dried cranberries and mix. Add up to one cup of broth until the stuffing is the desired consistency. Loosely Stuff the squash and follow the directions above according to the type of squash used.
Place any left over stuffing in a baking dish. Cover with foil Bake in an oven at 350 degrees for 30 minutes. Then continue to bake uncovered another 20-25 minutes. ENJOY!
vegetarian and gluten free
* I will add pictures after Thanksgiving :)
Squash Preparation
There are several ways you can incorporate this dish into your Holiday meal. You can choose small acorn or delicatta squash to stuff (one half for each guest attending), several medium squash (such as butternut), or One large squash (such as a blue or orange Hubbard) You can even use a pie pumpkin such as a Cinderella or White.
You will need to prepare the squash and how is dependent upon the type of squash.
For the Acorns, Delicatta, or Butternut:
Carefully cut lengthwise in half and remove the seeds. Place the squash, cut side down in a greased baking dish. Cover and bake in the over at 350 degrees for 35- 45 minutes or until tender. Test back side with a fork. When it inserts easily, they are done. Place Squash right side up and loosely stuff with stuffing mix. Bake an additional 20-25 minutes.
For the Hubbards or Pumpkins
Pumpkins: carefully remove the tops and seeds as if you were planning to carve. You want the top to fit like a lid :)
Hubbards: Lay Hubbard on it's side. Carefully cut a large oval whole in the top. Remove all the seeds. I cut at a slight angle inward so it fits back in like a lid and does not fall through.
Stuff the Hubbard or Pumpkin with the Rice Stuffing Mixture below. Bake in a greased baking dish @ 350 degress until the hubbard or pumpkin is tender when poked through the outside with a fork. Approximate baking time varies but is generally about an hour.
Winter Squash with Wild Rice and Cranberry Stuffing
Ingredients
Choice of Winter Squash as described above.
5 cups (cooked) short grain brown rice
1 cup (cooked) wild rice
1 stick unsalted butter
1 bag of dried Cranberries (Craisins)
4 - 5 apples chopped ( I like fuji)
4-5 celery stalks chopped
1 large onion finely chopped
1 cup vegetable stock
2 tsp sea salt
1/8 cup fresh sage finely chopped (can substitute dried)
Few sprigs of Rosemary finely chopped (or 2 tsp dried)
Few sprigs of Thyme finely chopped (or 2 tsp dried)
I prefer fresh herbs but dried is ok
5-6 cloves of minced garlic
Directions
Cook Rices according to package directions to end up with the finished amount. Set aside in a large bowl.
In a large skillet, combine butter,herbs, apples, onions, garlic, and celery and cook on medium heat for a few minutes until they are completely coated in the butter (For the smaller squash, cook until the onions celery and apples are just tender. They will cook the rest of the way in the squash in the large squash so leave them slightly firm for those) Add all the cooked ingredients to the large bowl of rice. Add salt, herbs, and dried cranberries and mix. Add up to one cup of broth until the stuffing is the desired consistency. Loosely Stuff the squash and follow the directions above according to the type of squash used.
Place any left over stuffing in a baking dish. Cover with foil Bake in an oven at 350 degrees for 30 minutes. Then continue to bake uncovered another 20-25 minutes. ENJOY!
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