|
So, I looked for a main dish suitable for the event, I think this qualifies... I think even us meat eaters will like this and its handsome presentation! Stuffed Butternut Squash4 medium-small butternut squashes(about 1 pound each) 3/4 cup raw wild rice, rinsed 1 tablespoon light olive oil 1 heaping cup chopped red onion 1 clove garlic, minced 2 1/2 cups firmly packed, torn, whole wheat bread 1 tablespoon sesame seeds 1/2 teaspoon each: dried sage, dried thyme 1 teaspoon seasoned salt, or to taste 1 1/2 cup fresh orange juice Preheat the oven to 375º degrees. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. In the meantime, 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 saute until golden. In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients. When the squash is cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through. Serves 8 VARIATION: You can use other squash for this dish, hubbard squash, delicata, sweet dumpling and golden nugget are just a few. Recipe compliments of In a Vegetarian Kitchen Back to the Thanksgiving Menu |
