Delanie's Winter Squash with Wild Rice Stuffing
- 1/2 cup wild rice 1 medium or large butternut or buttercup- squash
- optional - 2 TBLS butter, or 1 TBLS natural oil
- 1 Tsp cinnamon
- 1/2 tsp sea salt
- 1 cup asparagus, chopped in 1/2 inch pieces, or broccoli, artichoke hearts packed in water or chopped kohlrabi
- 3/4 cup water chestnuts, pine nuts, almonds, filberts or pecans. Chopped in small pieces.
- 2 to 4 green onions, chopped small
1) Preheat oven to 400. Cook the wild rice as instructed on package ( 1 hour or more) until tender.
2) Cut the squash in half from top to bottom, scoop out seeds and pulp. Place face down on a non-oiled baking dish (cookie sheet) and bake for 20-30 minutes. Bake till soft but not mushy.
3) Scoop out about 3/4 of each baked shell. Approx 1 1/2 cups. Mash squash with butter or oil (if used), cinnamon and salt, set aside.
4) Cook asparagus or other green vegetable with the rice during the last 15-20 minutes of cooking time. Mix the cooked rice and vegetables with the nuts, onion and mix with squash.
5) Fill the squash shells with a heaping full of mixture and place upright back in the oven at 350 f
If winter squash is too hard for you to digest, try summer squashes.