Companys Coming Stuffed Winter Squash Recipes

COMPANY'S COMING STUFFED WINTER SQUASH

Company's Coming Stuffed Winter Squash image

A savory wild rice and apple stuffing fills these golden squash rings. Delicata are oblong green and yellow striped squash; sliced crosswise they make beautiful scalloped rings, or use any other winter squash. You can also make the wild rice stuffing without the squash for a side dish. Serve with Shiitake Mushroom Gravy. Adapted from Delicious Living magazine.

Provided by Sharon123

Categories Rice

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 28

Ingredients

4 small acorn squash (about 4-inch diameter) or 4 small buttercup squash (about 4-inch diameter)
2 cups brown basmati rice
1 cup wild rice
6 cups water
3/4 teaspoon sea salt
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pinch cayenne
2 large yellow onions, diced
4 garlic cloves, minced
3 stalks celery, thinly sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 bunch parsley, chopped (1 cup)
1 cup currants or 1 cup raisins
1 cup apple, diced
3 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary
3 tablespoons fresh sage, chopped or 1 tablespoon dried sage
1 1/2 cups pecans
2 tablespoons tamari
2 tablespoons umeboshi vinegar or 2 tablespoons use rice vinegar
1 tablespoon balsamic vinegar
sea salt
fresh ground black pepper
parsley (to garnish)

Steps:

. Wash squash and trim ends. Cut squash crosswise into halves and scoop seeds out. Set aside.
Rinse basmati and wild rice in a strainer under cold running water. Heat 1 tablespoon olive oil in a large saucepan; add rice and cook 5 minutes. Add water to rice and bring to a boil. Reduce flame and cook covered 40 minutes or until water is absorbed and steam holes form in rice.
Heat 2 tablespoons olive oil in a large skillet. Add cumin, paprika, thyme, oregano and cayenne and sauté for two minutes. Add onions, garlic, celery, peppers and parsley. Cook 20 minutes. Stir in raisins, apples, fresh rosemary and sage. Cook 10 minutes more.
Preheat oven to 375°F . Spread pecans on a baking sheet. Place baking sheet in oven and roast pecans 8 to 10 minutes until theybegin to release their aroma. Be careful not to burn them. Remove pecans from the oven and combine them with the cooked rice,vegetables, tamari, umeboshi and balsamic vinegar in a large mixing bowl. Add salt and pepper to taste.
Stuff rice mixture firmly into squash halves. Place squash in a roasting pan with 1/2 cup water. Cover with foil and bake 45 minutes or until squash is easily pierced with a fork. To serve, slice squash into 1-inch rings and garnish with Italian parsley.
Note: Any leftover stuffing can be baked for 30 minutes at 375°F in a lightly oiled, covered 2-quart casserole.

Nutrition Facts : Calories 507.7, Fat 20.2, SaturatedFat 2.2, Sodium 494.7, Carbohydrate 76.4, Fiber 8.2, Sugar 17.8, Protein 10.8

BAKED STUFFED WINTER SQUASH

Baked Stuffed Winter Squash image

Make and share this Baked Stuffed Winter Squash recipe from Food.com.

Provided by jdc8205

Categories Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 lb sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
1/2 cup dry breadcrumbs
1/2 cup raisins
1/2 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.

Nutrition Facts : Calories 374.8, Fat 16.8, SaturatedFat 3.8, Cholesterol 58, Sodium 522.7, Carbohydrate 43.6, Fiber 5.4, Sugar 9.1, Protein 17.6

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