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Stuffed Winter Squash This is a delicious main course for vegetarians at holiday time, but don't let them have all the fun. Meat eaters will love it too. Makes 4 servings. |
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Ingredients: 2 large acorn or small butternut squash Kosher salt and freshly ground black pepper to taste One 6-ounce package wild rice 4 cups Vegetable Stock or water 1 tablespoon butter or oil 8 ounces mushroom, any combination of domestic and wild, sliced 1 cup chopped onions 1 rib celery, finely chopped 1/2 cup toasted nuts, any combination of pine nuts, hazelnuts, walnuts and, pecans, coarsely chopped 2 tablespoons chopped fresh parsley 2 tablespoons fresh herbs such as thyme, chives, or marjoram, chopped 1 whole egg and 1 egg white | |
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Instructions: 1. Preheat oven to 400°F. Cut squash in half lengthwise, scoop out the seeds and put in a roasting pan, cut side down with ½ inch of water. Bake about 40 minutes or until just tender. Remove, season with salt and pepper, and lower oven to 350°F. 2. Meanwhile, rinse wild rice, and cook in stock or water about 45 minutes or until tender. Drain and put in a mixing bowl. Heat butter or oil in a large skillet over medium heat. Add mushrooms, onion and celery. Cook until mushrooms wilt, and onions soften, about 5 minutes. Add to wild rice along with nuts, parsley, herbs, salt, and pepper. Add egg and egg white and mix well. 3. Put stuffing into squash cavities, mounding slightly. Cover with foil and bake in a lightly greased baking dish 25 minutes or until heated through. |
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