This fall-inspired dish is the perfect balance of flavor and texture. With impressive pops of color that adds to its sweet and savory protein-packed goodness, it’s the perfect healthy dish to bring to the table as you gather with family and friends. What more could you ask for? Learn how to make this wild rice stuffed butternut squash recipe.
- 2 medium butternut squash
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 4 tablespoons olive oil
- Kosher salt and ground black pepper
- 1 small onion, chopped
- 1 cup wild rice
- 1/2 teaspoon mild curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 tablespoons dried unsweetened cherries
- 1 cup parsley leaves, chopped
- 1/4 cup walnuts, coarsely chopped
First, position an oven rack in the middle of the oven and preheat to 400°. Then, cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, open-side up.
Meanwhile, whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the inside of the squash halves with the mixture. Then sprinkle on salt and pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the same mixture. Roast until the squash is fork-tender, about 30-40 minutes.
Let the squash rest until cool enough to handle. Scoop some of the squash into a large bowl, leaving about 1/4-inch border all around.
Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute.
Next, add 2 cups water to the same saucepan and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes. Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil mixture, cherries, parsley, and salt & pepper to taste.
Stuff the scooped-out squash halves with the filling. Then drizzle with oil and bake, uncovered, until the filling is warmed through, about 25-30 minutes. Transfer to a serving platter and sprinkle with walnuts and parsley. Serve warm.
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