Stuffed Butternut Squash

Serves 8


  • 4 butternut squash
  • 2 cups water
  • ¾ cup wild rice, rinsed
  • ½ teaspoon hing (asafetida)
  • 1 clove garlic (optional)
  • 2 Tbsp. ghee or olive oil
  • 3 cups paneer, cut into small cubes
  • 1 cup basmati rice
  • 1 Tbsp. sesame seeds
  • 1 cup organic almond butter
  • ¼ cup soaked currants
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • Salt and fresh ground black pepper to taste


  1. Halve each squash, scoop out and discard seeds and fibers. Place cut squash face up in a shallow baking dish.
  2. Cover and bake until easily pierced with a knife but still firm, about 50 minutes. Set aside to cool.
  3. Bring water to a boil in a saucepan. Stir in wild rice and cook about 40 minutes. Set aside. Cook basmati rice separately. Set aside.
  4. Scoop out pulp from squash, leaving ½-inch-thick shells. Set shells aside.
  5. Chop pulp and place in a large mixing bowl.
  6. Mix almond butter with 1½ cups of warm water to make a thick gravy.
  7. Sauté garlic, seasme seeds, paneer and hing about 5 minutes.
  8. Stir cooked rice, paneer mixture, gravy and remaining ingredients with the squash and spoon the mixture into the squash shells.
  9. Place in a foil-lined baking dish. Cover and bake until heated through, about 20 minutes.

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