Butternut Squash With Whole Wheat, Wild Rice and Onion Stuffing

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You can also use a variety of squashes, like Hubbard or acorn.

Tags:

Vegetarian
side dish
Thanksgiving

Yield:

1.25 cup

Added:

December 10, 2009

Creator:

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Ingredients

4 pounds medium-small butternut squashes (about 1 each)
3/4 cup raw wild rice, rinsed
2 tablespoons olive oil
1 cup heaping red onion, chopped
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 teaspoons salt-free seasoning blend, or more to taste
Salt to taste
Freshly ground pepper to taste
1 cup fresh orange juice

Preparation

1
Preheat the oven to 375 degrees.
2
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.
3
Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.
4
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.
5
Heat the oil in a skillet. Add the onion and garlic and saute until golden.
6
In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients.
7
When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2" thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
8
Before serving, place the squashes in a preheated 350-degree oven. Bake for 15 to 20 minutes, or just until well heated through.

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