Wild Rice Stuffed Delicata Squash

Delicata squash is one of my favorite winter squashes. The flesh is sweet and creamy and the skin is thin enough to eat in its entirety. Make sure to scrub these well before cooking so you can enjoy eating the skin. This makes a lovely vegetarian main for any weeknight fall meal. It also would be a lovely addition to your Thanksgiving table, as a vegetarian entree, or a hearty side dish. Each step takes a bit of time but it’s all ‘inactive’ time, just set it to cook and walk away. All elements can also be prepared well ahead and assembled and reheated when ready to serve. Enjoy!

Serves 4

Ingredients

2 large delicata squash, cut in half lengthwise, seeds removed

1 cup wild rice

4 cups water (or vegetable stock)

1 small yellow onion, diced

2 ribs celery, diced

2 TB fresh sage, chopped

2 TB fresh thyme, chopped

1/4 cup dried cranberries (or currants or golden raisins)

1/4 cup toasted chopped nuts (pecans, walnuts, almonds, pepitas, or any combination thereof)

4 TB Olive Oil

Kosher Salt & ground black pepper

Method

1. Preheat the oven to 400°F. Line a baking sheet with parchment. Cut the squash in half lengthwise, and scoop out the seeds. I find using a melon baller or a sharp edged teaspoon like a grapefruit spoon, work best. Sprinkle each cavity with salt & pepper and drizzle with olive oil. Flip them over and baker skin side up for 35-45 minutes. The cooking time will vary depending on the size of your squash.

2. While the squash is cooking, make the wild rice. Bring 1 cup of rice and 4 cups of water (or stock) in a smalls saucepan to a boil. Cover and reduce to a simmer, cooking 45-55 minutes. You want the rice to be fully cooked but still have some bite to it, not be mushy in any way. Drain off any excess water and set aside to cool.

3. Make the wild rice fillings. Place the dried cranberries in a small bowl with enough cold water, just to cover. Heat the cranberries and water in the microwave until hot, about 30 seconds. Allow to ‘bloom’ in the hot water for at least 5 minutes. Drain off any excess water and set aside.

4. In a nonstick saute pan, heat 2 TB olive oil. Add the diced onion and celery, along with 1/2 tsp salt & a few grinds of black pepper. Cook until just translucent, about 5-7 minutes. Add the chopped sage and thyme and cook another 1-2 minutes more, until fragrant.

5. Add the cooked onion mixture a large mixing bowl. Add the cooled wild rice, the soaked and drained cranberries, and the toasted nuts. Taste for seasoning and adjust as needed.

6. Place the squash in a baking dish. Fill each cavity with wild rice mixture, pressing down gently to make sure each squash has plenty of filling. Sprinkle the top with parmesan (optional) and drizzle with olive oil. Bake at 375°F for 35-40 minutes until squash and rice are heated through completely and cheese is golden and crunchy. Enjoy!