Butternut Squash with Whole Wheat, Wild Rice and Onion Stuffing

Butternut Squash with Whole Wheat, Wild Rice and Onion Stuffing

Source: Vegetarian Celebrations: Festived Henus for Holidays and Other
Special Occasions/Atlas

This satisfying dish makes a handsome centerpiece for a dinner party or
holiday meal. The recipe makes 8 servings.

4 medium-small butternut squash (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon canola 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 dried sage
1/2 teaspoon dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice

DIRECTIONS:

Preheat oven to 375 degrees F.

Halve the squash; scoop out seeds and fibers. Place them cut side up in
shallow baking dishes; cover tightly with covers or more foil. Bake for 40
to 50 minutes, or until easily pierced with a knife but still firm.

Meanwhile, bring 2 cups 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 the skillet. Add the onion and garlic; saute until the onion
is limp and golden.

In a mixing bowl, combine the cooked wild rice with the sauteed onion and
the remaining ingredients.

When the squash 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 squash, place in foil-lined baking dishes and cover.

Before serving, place the squash in a preheated 350-degree F oven. Bake for
20 minutes, or until well heated through. Makes 8 servings.

Variation: To add drama to this presentation, try this recipe with other
squash varieties such as Hubbard, delicata, sweet dumpling and golden
nugget.