Wild Rice Stuffed Delicata Squash Food

WILD RICE-STUFFED DELICATA SQUASH

Steps:

• Cook rice as directed on package, omitting the butter. Meanwhile, pierce each squash in several places with sharp knife; place on double layer of paper towels. Microwave on HIGH 5 to 7 min. or until squash is tender; cool slightly.
• Heat oven to 400°F. Cut squash lengthwise in half; scoop out and discard seeds. Place squash, cut sides up, in 13x9-inch baking dish; brush evenly with 1 Tbsp. of the dressing.
• Heat remaining dressing in large skillet on medium heat. Add mushrooms and celery; cook 4 to 5 min. or until tender, stirring frequently. Add cream cheese spread and rice; cook and stir on medium-low heat 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Spoon into squash halves; sprinkle with nuts.
• Bake 20 to 25 min. or until squash is tender and filling is heated through.

KALE AND WILD RICE-STUFFED WINTER SQUASH

Steps:

• Preheat the oven to 400ºF.
• Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.
• In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.
• Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.
• Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

WILD-RICE STUFFED SQUASH

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
• Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
• Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

WILD RICE STUFFED SQUASH

Steps:

• Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.

DELICATA SQUASH STUFFED WITH CURRIED WILD RICE

Steps:

• Preheat oven to 350°F.
• Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.
• Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews and apples, and continue cooking until apples are soft. Add rice, yogurt and chutney, and toss well.
• Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.