With Thanksgiving fast approaching, recipe testing for the holiday has become our number one priority in the kitchen. With our canning season behind us, we’ve found some spare time to recipe create, test and perfect the perfect vegan holiday foods.
My husband is constantly after me to cook more Wild Rice (I am not a huge fan of the twig like grains), and therefore, I decided to try to incorporate the rice into our Stuffed Delicata Squash recipe concept. I knew I was going to need to jazz up the bland grains with some extra love and the following recipe is what came about.
We grew our own Delicata squash this year, which makes this recipe near to my heart. There is just something about growing your own food that brings boundless joy to my soul.
We hope you like the recipe as much as we did. We are already looking forward to Thanksgiving just so we can eat this yummy dish again.
If you try out this recipe, or any other recipe from our blog, please send us a note letting us know what you thought or how we can make it better. We love getting feedback that can help us to improve our efforts. Tag us on Instagram/Twitter as well!
Wild Rice Pilaf Stuffed Winter Squash
2 winter squash, any variety
4 garlic cloves
2 Tbsp olive oil
2 cups vegetable stock
1 cup wild rice
1.5 stalk celery, diced
1/2 onion, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/3 cup cranberries or raisins
1/3 cup pine nuts, toasted
1/4 cup fresh parsley, chopped
salt & pepper, to taste
Pre heat oven to 400°.
Bring 1 3/4 cups of vegetable stock to a boil in a medium saucepan.
Add in wild rice, return to a boil, cover, reduce heat to low and allow to cook for 45 minutes or however long the packaging suggests. DO NOT OPEN the lid while the rice is cooking, it will allow the precious steam to escape and the rice will not cook completely.
While the rice is cooking, cut the squash in half, lengthwise and scoop out the seeds.
On a parchment lined cookie sheet, place the squash halves flesh side down. Drizzle with 1 Tbsp olive oil and place 1 peeled garlic clove in each squash half. Sprinkle with salt and pepper.
Roast in oven for 20-30 minutes or until tender and slightly browned on the edges.
While the rice and squash are cooking, in a medium saute pan, add in the remaining 1 Tbsp of olive oil, celery, onion, and the red & yellow pepper. Sprinkle with salt & pepper, saute over medium-high heat for 6-8 minutes or until slightly softened and translucent. Add in remaining 1/4 cup vegetable broth and allow to cook down for 1-3 minutes.
To the vegetables, add in the cranberries or raisins and stir to combine. Remove from heat, set aside.
In a small saute pan, toasted the pine nuts over high heat until light brown and fragrant. Be careful not to burn, stir frequently.
To the vegetables, add in the toasted pine nuts, fresh parsley, and cooked rice. Stir to combine. Taste mixture and add in more salt and pepper if needed.
Once the squash is roasted, remove from oven, fill each squash half with 1/4 of the rice pilaf mixture.
Toss stuffed squash back in the oven for another 10-15 minutes or until heated through.
Serve with a slice of your favorite crusty bread and enjoy!