Cut the Squash in half lengthwise and scoop out the seeds.
Place Squash cut-side up on a baking sheet and roast for 40-45 minutes, or until tender.
While Squash is roasting, prepare the Wild Rice Filling. Rinse the Wild Rice under cold water.
In a saucepan, combine Wild Rice and Vegetable Broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
In a separate skillet, heat Olive Oil over medium heat. Add Onion and Celery and cook until softened, about 5-7 minutes.
Add cooked Wild Rice, Walnuts, Thyme, Salt, and Pepper to the skillet. Stir to combine.
Once Squash is roasted, fill each half with the Wild Rice Filling.
Return to the oven and bake for 10-15 minutes, or until heated through.
Ingredients
4
22Butternut Squash
1 cup170 gWild Rice
1/2 cup120 mLVegetable Broth
1/2 cup120 mLOnion-diced
1/2 cup75 gCelery-diced
1/4 cup30 gWalnuts-chopped
1 tbsp15 mLOlive Oil
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
Equipment
Baking Sheet
Saucepan
Skillet
Instructions
Preheat oven to 375°F (190°C).
Cut the Squash in half lengthwise and scoop out the seeds.
Place Squash cut-side up on a baking sheet and roast for 40-45 minutes, or until tender.
While Squash is roasting, prepare the Wild Rice Filling. Rinse the Wild Rice under cold water.
In a saucepan, combine Wild Rice and Vegetable Broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
In a separate skillet, heat Olive Oil over medium heat. Add Onion and Celery and cook until softened, about 5-7 minutes.
Add cooked Wild Rice, Walnuts, Thyme, Salt, and Pepper to the skillet. Stir to combine.
Once Squash is roasted, fill each half with the Wild Rice Filling.
Return to the oven and bake for 10-15 minutes, or until heated through.
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