Vegan Wild-Rice-Stuffed Butternut Squash
Vegan Wild-Rice-Stuffed Butternut Squash is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. For $1.33 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 10g of fat, and a total of 252 calories. This recipe serves 8. Several people made this recipe, and 1650 would say it hit the spot. This recipe from Foodnetwork requires apple cider vinegar, butternut squash, cayenne pepper, and maple syrup. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. With a spoonacular score of 100%, this dish is amazing. If you like this recipe, you might also like recipes such as Butternut Squash Wild Rice, Butternut Squash Wild Rice #Holidaytable, and Wild Rice and Butternut Squash Medley.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
3 tablespoons apple cider vinegar
2 medium butternut squash (2 to 2 1/4 pounds each)
1/4 teaspoon cayenne pepper
3 tablespoons dried unsweetened cherries
1/2 teaspoon mild curry powder
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 tablespoons pure maple syrup
4 tablespoons olive oil
1 small onion, chopped
1/4 cup walnuts, coarsely chopped
1/2 cup wild rice
Equipment:
oven
baking pan
whisk
bowl
sauce pan
Cooking instruction summary:
Position an oven rack in the middle of the oven and preheat to 400 degrees F. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up. Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks. 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. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper. Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.
Step by step:
1. Position an oven rack in the middle of the oven and preheat to 400 degrees F.
2. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
3. Whisk together the vinegar, maple syrup and 2 tablespoons oil.
4. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
5. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes.
6. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
7. 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.
8. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute.
9. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed).
10. Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
11. Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes.
12. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley.
13. Serve warm.
Nutrition Information:
covered percent of daily need
