Vegan Wild-Rice-Stuffed Butternut Squash
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
Apple Cider Vinegar2 tbsps
Pure Maple Syrup4 tbsps
Olive Oil1 small
Onion (chopped)1 cup
Wild Rice1 tsp
Mild Curry Powder1 tsp
Ground Cinnamon1 tsp
Cayenne Pepper3 tbsps
Cherry (dried unsweetened)1 tbsp
Sage (chopped fresh)Directions:
1
Position an oven rack in the middle of the oven and preheat to 400 degrees F
2
Cut each squash in half lengthwise and scoop out and discard the seeds
3
Arrange the halves in a large baking dish, flesh-side up
4
Whisk together the vinegar, maple syrup and 2 tablespoons oil
5
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
6
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
7
Roast until the squash is fork-tender, 30 to 40 minutes
8
Let the squash rest until cool enough to handle
9
Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around
10
Leave the scooped-out flesh in relatively large chunks
11
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
12
Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute
13
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)
14
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
15
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
16
Cut each in half crosswise and transfer to a serving platter
17
Sprinkle with walnuts and parsley
18
Serve warm