Stuffed Winter Squash

Thank you to all of you who entered in my Ginger Cookie Giveaway celebrating the first 100 likes on Craving Sustenance's Facebook page. The random winner is: Susan Pepsin! We'll be in touch so I can mail you some delicious cookies!

Now, you must try this new stuffed squash recipe!

Winter squash can be so difficult to prepare - the removal of the tough outer peel is a task I try to avoid. Fortunately, this recipe keeps the peel on the squash, so preparing it is easy. 

The firm grains of wild rice provide a nice contrast to the smooth, buttery texture of the squash. The apples and almonds add complexity to the texture as well as the flavor. Even though this has to bake for about an hour, the aromas of ginger, rosemary, sage, and thyme will fill your home and contribute to the meal's ambiance. 

Look for smaller varieties of squash here - this looks most impressive when served still in the squash half. 

Stuffed Winter Squash
4 servings, 1 hour 15 minutes

Cook the wild rice a day or two beforehand. If you have extra time, caramelize the onions to add another layer of depth to the flavor of the stuffing. You will have probably extra stuffing left over, which is great on its own too.

2 winter squash (varieties that work the best include: acorn, festival, sweet dumpling or any that are small and round).
1 cup cooked wild rice
1 large yellow onion, diced
2 tablespoons grapeseed oil
2 inches ginger, minced
1 large apple, peeled and chopped into a fine dice (sweet and tart work - choose your favorite!)
2 tablespoons chopped almonds
2 tablespoons melted butter or olive oil
1/4 cup minced fresh herbs - I used a mixture of rosemary, sage, and thyme.
Salt and Pepper to taste

  1. Preheat the oven to 375 degrees fahrenheit. Cut the squash in half and scoop out the seeds. Place face down on a baking sheet and bake for 25 minutes.
  2. Meanwhile, heat oil in a skillet over medium-low heat. Add onion and let cook slowly for about 20 minutes or until soft and caramel colored, stirring frequently. (If you have time, let cook over low heat for an hour or more until caramelized.) 
  3. When onions are done, stir in the ginger and let cook for about 1 minute. Add the apple and herbs. Let cook for about 3 minutes and stir in the almonds and wild rice. Cook for another 1-2 minutes. Taste and add salt and pepper to taste.
  4. Remove the squash from the oven and flip over so the cut side is facing up. Scoop the wild rice stuffing into each squash half. Depending on the size of your squash, you may have some stuffing left over. Drizzle the melted butter over each squash. Return to the oven and bake for another 20-30 minutes, depending on the size of your squash. Squash is done when it is soft all the way through. Press lightly on the sides of the squash - if it gives a little, it is done. Remove from the oven and let cool for a few minutes before serving.

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