Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by dawn
Wild Stuffed Roasted SquashIngredients (use vegan versions): 2 acorn squash
1 cup wild rice (I used brown/black/wild)
2 veggie bouillon cubes
2 tablespoons olive oil
1 teaspoon cider vinegar
a small yellow onion
2-3 stalks of celery
1/4 cup (or so) chopped walnuts
1 1/4 teaspoon (or so) each dried tarragon and sage
a dash of garlic powder and salt
ground black pepper to taste
Directions:1. Preheat the oven to 400 degrees.
2. Start cooking the rice. I used a rice steamer, with one and a half cups water and the boullion cubes. Alternately, cook according to package directions, just add the veggi boullion.
2. Cut the squash in half and scoop out the seeds. Put a little oil or butter on the cut sides and in a casserole dish (I just used the spray kind) then put them cut side down in the dish. Roast them for one hour, or until they collapse easily when pushe'd with a wooden spoon.
3. Chop the onion, celery, and walnuts. Heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.
4. If the rice isn't done yet, turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. If the rice is done add that to the pan and then add the vinegar and spices and continue heating it a little to meld the flavors.
5. Your squash should be done by now (if yours gets done early like mine did, just cover the casserole dish with some tinfoil and it will stay hot for a while) so spoon the rice mixture into the cavity and voila! you are rolling your eyes and mmm-mmm-mmm-ing wildly as your tastbuds explode with joy!
(This will serve four with other food, like I had unchicken patties w/ country-style dijon mustard and steamed corn-on-the-cob as a happy fall equinox meal. It was only me and my boyfriend so I saved half the rice and only cooked one squash until today. Now I'm going to eat the whole squash as a meal by myself!)
Serves: 4
Preparation time: 1 hour
I used pinenuts instead of walnuts and sugar loaf and a delicata squash because that's what I had around and it was a big hit with everyone. The flavour was great.
Archived comment by: juiceann
