Name: Wild Rice Stuffed Squash (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 2 Butternut Squash; 1 cup Wild Rice; 1/2 cup Vegetable Broth; 1/2 cup Onion-diced; 1/2 cup Celery-diced; 1/4 cup Walnuts-chopped; 1 tbsp Olive Oil; 1 tsp Dried Thyme; 1/2 tsp Salt; 1/4 tsp Black Pepper

Recipe tier

A hearty and comforting dish featuring roasted squash filled with a savory wild rice mixture.

Total 1h 15m

Serves 4

Steps 9

Ingredients 10

Squash
2 2 Butternut Squash
Wild Rice Filling
1 cup 170 g Wild Rice
cup 120 mL Vegetable Broth
cup 120 mL Onion-diced
cup 75 g Celery-diced
cup 30 g Walnuts-chopped
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Dried Thyme
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper

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Equipment

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Instructions

🎙️ Cook with voice coach

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.