From Christian Vegetarian Association (CVA)
Butternut Squash with whole wheat, wild rice and onion stuffing
This month’s recipes will focus on dishes for Thanksgiving Day, which is
around the corner!
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.
4 medium-small butternut squashes (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon light olive oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice
- 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 sauté until
- In a mixing bowl, combine the cooked wild rice with the sautéed 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.
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.
See more Vegan Recipes