Wild Rice Stuffed Honeynut Sqush
As you gather with friends and loved ones, consider the impact of choosing locally produced ingredients and contributing to a more sustainable and vibrant food system. This holiday season, let’s raise our glasses and our forks to the bountiful harvest that surrounds us, and savor the true taste of our region.
This autumnal inspired dish is a wonderful main course for those vegetarians at your table or it makes a great side for the meat eaters as well. The cinnamon and curry impart depth and warmth to this dish and make it irresistible to all!
- Prep Time30 min
- Ready in90 min
Ingredients
- 4 Honeynut squash
- 2 Tbsp pure maple syrup
- 4 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- 2 medium shallots, chopped
- 3 cloves garlic, minced
- 12 ounces mushrooms, finely diced
- 1 cup wild rice
- 2 tsp Muchi curry powder
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 2 cups vegetable broth
- ¼ cup dried unsweetened cherries or cranberries
- 1 bunch parsley, chopped
- 1 Tbsp chopped fresh sage
- ¼ cup walnuts, toasted, coarsely chopped
Cooking Instructions
Preheat the oven to 400°.
Cut each Honeynut squash in half lengthwise and scoop out and discard the seeds. Arrange the halves on a large baking dish, flesh-side up.
Whisk together the maple syrup and 2 tablespoons of olive oil. Brush all sides of the squash halves with some of the maple-oil mixture and sprinkle all sides with salt and a few grinds of pepper. Place the squash flesh-side down in the baking dish and roast until the squash is fork-tender, about 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the squash flesh out into a bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat, then add the shallots and diced mushrooms and cook, stirring occasionally, until soft and golden brown, about 10 minutes. Add minced garlic and cook 1-2 minutes. Add the wild rice, curry powder, cinnamon, cayenne, 1/2 teaspoon each salt and black pepper. Stir until the spices are toasted, about 1 minute. Add 2 cups broth and bring to a simmer then cover, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more broth if needed). Remove from heat and add the chunks of Honeynut squash along with the remaining maple-oil, dried cherries or cranberries, 3/4 of parsley, sage, more salt and a few grinds of black pepper to taste.
Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon olive oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Transfer to a serving platter. Sprinkle it with toasted walnuts and remaining parsley. Serve warm.
Print & Share
More Recipes
