Stuffed Butternut or Honeynut Squash with Wild Rice Blend
If you are looking for the perfect vegan dish for your upcoming holiday potluck or dinner, this wild rice stuffed honeynut squash will make a delightful addition to any spread!
The blending of flavors and textures will really pop in your mouth, bringing together the colors and aroma in this holiday season. Squash is really great to work with in the kitchen and can be used in so many different ways from savory to sweet recipes. Butternut squash and its cousin the Honeynut, which is a newbie bred squash on the market, boasts a bounty of vitamins with its tell all orange color, packing in the beta-carotene and compounds known for regulating, eye, bone, and immunity health.
These squash are also a significant source of Vitamin C and antioxidants, essential for overall health. In this dish you wont mind taking in all your vitamins. The sweet nuttiness of the squash with the comfort of whole grains in a citrusy dressing amidst the popping of the pomegranate, will have your palate and health rejoicing in its own festivity!
3 Honeynut squash or 2 medium Butternut squash
1/2 cup wild rice blend (available in our bulk section)
1 3/4 cup veggie broth or use water mixed with 1 1/2 tsp bouillon of choice
1/2 of a medium size onion (diced)
1-2 cloves of garlic (minced)
1/2 cup shiitake mushroom (chopped)
1 celery stalk (chopped)
1/4 cup cranberries
Juice from half of a large orange
Olive Oil or Sunflower Oil
Roasted Pumpkin and sunflower seed mix (see recipe below)
Preheat Oven to 425
Cut Honeynut or Butternut squash in half lengthwise and scoop out inner seeds.
Season your squash on the open flesh side with oil, salt and pepper. Drizzle enough oil to coat squash thoroughly and sprinkle with plenty of salt and a dash of pepper. Lay squash open face side down on a tray lined with parchment paper.
Place in oven for 35-40 min for Honeynut and 50-60 min for Butternut Squash
Once tender, remove squash from oven and carefully flip the halves over. Set aside.
For Rice Mix
Rinse your 1/2 cup of wild rice under cool water and drain.
In a small pot, bring 1 3/4 cups of broth to a boil. Pour in rice, let broth come to a quick boil and reduce heat to a low simmer for 40-45 min. Remove from heat and set aside to cool down.
Heat a pan with a Tbsp or so of oil. Throw in your onions and let brown for a minute or two. Sprinkle with salt and stir. Throw in celery and shiitake mushrooms. Stir occasionally. Lastly throw in your garlic and cranberries. If veggie mixture is on the dry side, add a tbsp of water. Stir for another minute or two and remove from heat. In a large bowl, pour in your rice and add the veggie mix and stir. Pour in your fresh squeezed orange juice and 1 1/2 tsp olive oil. Mix thoroughly. Season with some salt. Set aside.
Bring oven temperature to 400
Take your tray with squash and spoon rice mix into each hollowed cavity of squash.
Drizzle some oil onto your stuffed squash and place in oven for 10 minutes.
Remove from oven and serve with optional garnishes
1/2 cup Pomegranate seeds
For roasted seed mixture:
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1 Tbsp olive or sunflower oil
Pinch of salt
1/2 tsp Braggs Liquid Amino Acid
Preheat oven to 375
Line a tray with either aluminum foil or parchment paper
In a bowl pour in pumpkin, sunflower seeds, oil, pinch of salt and braggs. With your hands mix thoroughly. Pour your seed mixture onto tray and make an even layer. Place in oven for 10-12 minutes or until seeds have a toasty, lightly browned color. Sprinkle roasted seeds and Pomegranate seeds over stuffed squash and enjoy! :)