Honey Walnut Wild Rice Stuffed Butternut Squash Recipes

HONEY-WALNUT-WILD RICE STUFFED BUTTERNUT SQUASH

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
• Meanwhile, in medium bowl, combine wild rice, cranberries, walnuts, 1 tablespoon of the honey, marjoram and 1/4 teaspoon of the salt; mix well. In small bowl, combine remaining tablespoon honey, apple juice concentrate and butter.
• Remove squash from oven. Turn cut side up. Sprinkle with remaining 1/4 teaspoon salt. Brush with honey-butter mixture. Spoon wild rice mixture into each half. Drizzle with any remaining honey-butter mixture.
• Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated, covering with foil during last 10 minutes of baking.

SUNNY'S QUICK WILD RICE AND SAUSAGE STUFFED SQUASH

Steps:

• For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle.
• Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Place on a baking sheet, flesh-side up.
• Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.
• For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Add to the bowl with the squash and stir to combine.
• Preheat the oven to 350 degrees F. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Sprinkle with the cilantro, drizzle over some olive oil and serve warm.

VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
• Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, 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 water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
• Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

WILD RICE AND BUTTERNUT SQUASH STUFFING WITH ALMONDS

Steps:

• Cook the wild rice in a large pot of boiling salted water until tender, about 1 hour. Meanwhile: preheat the oven to 400°F. Toss the squash with the olive oil on a heavy large baking sheet. Sprinkle the squash with salt and roast until the squash is just beginning to brown, about 10 minutes. Stir the squash. Scatter the shallots over the squash and cook until shallots and squash are browned and tender, about 15 minutes longer. Transfer the squash mixture to a large serving bowl and keep warm. Melt the butter in a medium skillet over medium heat. Add the brown rice and saute until heated through, about 4 minutes. Transfer the rice to the bowl with the squash mixture. Drain the wild rice and add to the bowl along with the almonds, currants and parsley and toss gently to combine. Season the stuffing to taste with salt and pepper and serve.

BROWN RICE STUFFED BUTTERNUT SQUASH

Steps:

• Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
• Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
• In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.

RICE-STUFFED BUTTERNUT SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.

WILD RICE STUFFED SQUASH

Steps:

• Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.

WILD-RICE STUFFED SQUASH

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
• Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
• Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.