Even those of us who have given up the bird welcome a Thanksgiving dish that has been stuffed. This satisfying dish of butternut squash stuffed with whole grain (or gluten-free) bread, wild rice, and onions makes a handsome centerpiece for the holiday meal. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky.
- 4 medium-small butternut squashes (about 1 pound each)
- ¾ cup raw wild rice, rinsed
- 1 1 /2 tablespoons olive oil
- 1 large red onion
- 2 to 3 cloves garlic, minced
- 2½ cups firmly packed torn whole wheat bread (use gluten-free bread if you'd like)
- 1 tablespoon sesame seeds
- A few sliced fresh sage leaves (or leave whole if small), optional
- ½ teaspoon dried thyme
- 1 tablespoon salt-free mixed season blend (such as Frontier or Mrs. Dash), or to taste
- ½ cup vegetable broth
- Juice of 1 small orange (about ¼ cup; or omit and just use more vegetable broth)
- Salt and freshly ground pepper to taste
- Preheat the oven to 375 degrees F.
- Wrap the whole squashes in foil. Place on a rack in the center of the oven. Bake for 40 to 45 minutes, or until you can pierce through the narrow part with a knife, with a little resistance. You can do this step ahead of time. Let the squashes cool somewhat, then cut in half lengthwise, and scoop out the seeds and their surrounding fibers.
- Meanwhile, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
- Heat the oil in a skillet. Add the onion and garlic and sauté until golden.
- In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients (whole wheat bread through salt and pepper).
- Scoop out the squash pulp, leaving firm shells about ½ inch thick. Chop or dice the pulp and stir it into the wild rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
- Before serving, place the squashes in a preheated 350 degree F. oven.
- Bake for 15 to 20 minutes, or just until well heated through.
Variation: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.
Per serving: Calories: 189; Total fat: 2g; Protein: 4g; Carbs: 37g; Sodium: 310mg