Company'S Coming Stuffed Winter Squash Recipe

Name: Company'S Coming Stuffed Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 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)

Servings: persons

4 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)

1
. Wash squash and trim ends. Cut squash crosswise into halves and scoop seeds out. Set aside.
2
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.
3
Heat 2 tablespoons olive oil in a large skillet. Add cumin, paprika, thyme, oregano and cayenne and saute 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.
4
Preheat oven to 375u00b0F . 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.
5
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.
6
Note: Any leftover stuffing can be baked for 30 minutes at 375u00b0F in a lightly oiled, covered 2-quart casserole.

1824

kcal

Calories

121

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 4 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, and more.

Yes, Company'S Coming Stuffed Winter Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Company'S Coming Stuffed Winter Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions