Squash Stuffed with Wild Rice
Makes 4 servings
Enjoy the bounty of the fall harvest with this delicious recipe for squash (or pumpkin) stuffed with wild rice.
- 1 med. sugar pumpkin or 2 acorn squash
- 3 cups water
- ½ tsp. salt
- ¾ cup wild rice
- 3 Tbsp. ghee or oil
- A pinch of hing(optional)
- 1 Tbsp. minced fresh ginger
- ⅓ cup coarsely-chopped red bell pepper
- ½ cup coarsely-chopped fennel or celery
- The kernels from one ear of corn
- 1 cup cooked kidney or anasazi beans
- ⅓ cup dried blueberries
- Liquid seasoning or salt and black pepper to taste
- Cut the top of the pumpkin or halve the acorn squash and remove the seeds. Place in a baking pan, brush the cut surfaces with oil, and bake in a 350° F. oven until tender.
- While the squash is baking, bring the water to a boil. Add the wild rice and salt, cover, and cook until all the water is absorbed and the wild rice is tender, about 45 minutes.
- Heat the ghee or oil in a skillet. Add the hing and ginger, and sauté on a low heat for a minute. Add the pepper and fennel, and sauté for a few minutes, stirring frequently. Add the corn, cover, and cook for another two-three minutes until tender.
- Mix the corn mixture with the wild rice and the beans. Add the dried blueberries and season to taste with liquid seasoning or salt and pepper. Sprinkle the inside of the squash lightly with salt. Spoon in the stuffing. Return to the oven for 10-15 minutes so that everything is heated through.
- To serve, scoop out the flesh of the squash along with the stuffing.
Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar, April, 1999