This is a fairly time-intensive dish, but takes very little hands-on effort. You'll just need to start the rice and squash cooking a little more than an hour before dinner time. It is so worth it! This dish is the perfect mix of sweet and savory.

Advertisement

Sweet and Savory Wild Rice Stuffed Squash [Vegan, Gluten-Free]

Cooking Time

75

Ingredients

For the squash:

  • 2 small acorn squash, halved, seedy pulp removed
  • 3 tablespoons maple syrup
  • 4 teaspoons coconut palm sugar, or brown sugar
  • salt and pepper to taste

For boiling the rice:

  • 1 tablespoon extra virgin olive oil
  • 2/3 cup wild rice
  • 1 1/3 cup vegetable stock

For mixing into the rice:

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup shallots or red onions, or both, finely chopped
  • 1/4 cup celery, sliced
  • 1/3 cup raw pistachios, toasted
  • 5 dried apricots, soaked in warm water and chopped.
  • 2 tablespoons dried cranberries (preferably fruit-sweetened, no sugar added)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • salt and pepper to taste
Advertisement

Preparation

  1. Heat oven to 400°F. Arrange squash cut side up in a lightly oiled baking dish. Drizzle the olive oil and syrup over the squash and sprinkle with sugar, salt and pepper. Bake for 45-60 minutes, until browning and fork-tender.
  2. While squash bakes, cook the rice. Bring rice, stock and olive oil to a boil and lower to a simmer for 45 minutes, covered. Stir and remove from heat, and set aside covered for 15 minutes.
  3. Toast the nuts on a sheet pan in the oven for 5 minutes, or until lightly browned. Set aside.
  4. Sauté shallots or onions and celery in olive oil for 3 minutes.  Stir into the rice. Season with salt and pepper.
  5. Add to the rice: half the nuts, all of the apricots, cranberries, and half of the parsley and mint.
  6. When the squash is cool enough to touch, scrape and mash the flesh a bit with a fork within each half. Place a bit of rice onto each and keep warm in the oven, if needed. Serve topped with nuts, parsley and mint, and extra rice on the side.


Advertisement