Best Companys Coming Stuffed Winter Squash Recipes

Kale and Wild Rice-Stuffed Winter Squash image

Provided by Patricia Heaton

Yield 4 servings

Number Of Ingredients 11

Extra virgin olive oil
2 acorn squash, cut in half and seeded
Sea salt and freshly ground black pepper
1 cup wild rice
1 shallot, chopped fine
6 Tuscan kale leaves, ribs removed and leaves chopped fine
1 teaspoon Dijon mustard
Zest of 1 lemon
Handful of fresh flat-leaf parsley leaves, chopped
1/4 cup toasted walnuts, chopped
2 tablespoons grated Pecorino Romano

Steps:

Preheat the oven to 400ºF.
Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.
In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.
Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.
Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

Company's Coming Stuffed Winter Squash image

Provided by Sharon123

Categories Rice

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 28

4 small acorn squash (about 4-inch diameter) or 4 small buttercup squash (about 4-inch diameter)
2 cups brown basmati rice
1 cup wild rice
6 cups water
3/4 teaspoon sea salt
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pinch cayenne
2 large yellow onions, diced
4 garlic cloves, minced
3 stalks celery, thinly sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 bunch parsley, chopped (1 cup)
1 cup currants or 1 cup raisins
1 cup apple, diced
3 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary
3 tablespoons fresh sage, chopped or 1 tablespoon dried sage
1 1/2 cups pecans
2 tablespoons tamari
2 tablespoons umeboshi vinegar or 2 tablespoons use rice vinegar
1 tablespoon balsamic vinegar
sea salt
fresh ground black pepper
parsley (to garnish)

Steps:

. Wash squash and trim ends. Cut squash crosswise into halves and scoop seeds out. Set aside.
Rinse basmati and wild rice in a strainer under cold running water. Heat 1 tablespoon olive oil in a large saucepan; add rice and cook 5 minutes. Add water to rice and bring to a boil. Reduce flame and cook covered 40 minutes or until water is absorbed and steam holes form in rice.
Heat 2 tablespoons olive oil in a large skillet. Add cumin, paprika, thyme, oregano and cayenne and sauté for two minutes. Add onions, garlic, celery, peppers and parsley. Cook 20 minutes. Stir in raisins, apples, fresh rosemary and sage. Cook 10 minutes more.
Preheat oven to 375°F . Spread pecans on a baking sheet. Place baking sheet in oven and roast pecans 8 to 10 minutes until theybegin to release their aroma. Be careful not to burn them. Remove pecans from the oven and combine them with the cooked rice,vegetables, tamari, umeboshi and balsamic vinegar in a large mixing bowl. Add salt and pepper to taste.
Stuff rice mixture firmly into squash halves. Place squash in a roasting pan with 1/2 cup water. Cover with foil and bake 45 minutes or until squash is easily pierced with a fork. To serve, slice squash into 1-inch rings and garnish with Italian parsley.
Note: Any leftover stuffing can be baked for 30 minutes at 375°F in a lightly oiled, covered 2-quart casserole.

Nutrition Facts : Calories 507.7, Fat 20.2, SaturatedFat 2.2, Sodium 494.7, Carbohydrate 76.4, Fiber 8.2, Sugar 17.8, Protein 10.8