Honey Walnut Wild Rice Stuffed Butternut Squash Recipes

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HONEY-WALNUT-WILD RICE STUFFED BUTTERNUT SQUASH



Honey-Walnut-Wild Rice Stuffed Butternut Squash image

Bake this classic nuts and wild rice stuffed squash as a perfect side dish for any meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 4

Number Of Ingredients 9

2 medium butternut squash, halved lengthwise, seeds removed
1 (15-oz.) can cooked wild rice, drained
1/2 cup sweetened dried cranberries
1/4 cup chopped walnuts
2 tablespoons honey
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
2 tablespoons frozen apple juice concentrate, thawed
2 teaspoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
  • Meanwhile, in medium bowl, combine wild rice, cranberries, walnuts, 1 tablespoon of the honey, marjoram and 1/4 teaspoon of the salt; mix well. In small bowl, combine remaining tablespoon honey, apple juice concentrate and butter.
  • Remove squash from oven. Turn cut side up. Sprinkle with remaining 1/4 teaspoon salt. Brush with honey-butter mixture. Spoon wild rice mixture into each half. Drizzle with any remaining honey-butter mixture.
  • Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated, covering with foil during last 10 minutes of baking.

Nutrition Facts : Calories 370, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 34 g

STUFFED BUTTERNUT SQUASH WITH WILD RICE



Stuffed Butternut Squash with Wild Rice image

Healthy, hearty and wholesome stuffed butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. The best comfort food.

Provided by Sam | Ahead of Thyme

Categories     Vegetarian

Time 1h

Number Of Ingredients 15

1 medium butternut squash
1 teaspoon fresh thyme, finely chopped
1/2 tablespoon olive oil
1/2 cup Basmati white rice, uncooked
1/2 cup wild rice, uncooked
1 tablespoon vegetable oil, divided
1/2 cup onions, finely chopped (approximately one onion)
1/2 cup mushrooms, chopped
1/4 cup frozen green peas
1/2 teaspoon vegetable stock powder
1/2 teaspoon salt, or more to taste
1/4 teaspoon ground black pepper
1/2 cup water (or enough to cover rice by one inch - see recipe instructions)
1/2 cup shredded cheddar cheese or mozzarella cheese (optional)
1 tablespoon fresh parsley, finely chopped (for garnish)

Steps:

  • Preheat oven to 350 F.
  • Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place butternut squash, cut side up, onto a baking sheet. Brush on some oil and sprinkle chopped thyme on top.
  • Bake for 45 mins, or until soft. Insert a fork to check doneness. If it's fork tender, it's ready.
  • Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. Drain it well and set aside.
  • Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onions and mushrooms and sauté for 2-3 minutes until onions are soft.
  • Add rice and stir well to combine. Add peas, vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes.
  • Add approximately one cup of water (water level should be one inch above the mixture) and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25-30 minutes. Check occasionally to see if the liquid is absorbed.
  • Turn off the heat and let it sit for another 10 to 15 minutes. The rice is still cooking by the residual heat. Gently fluff the rice. Note that this rice mixture is supposed to be a little mushy.
  • Once the squash is fork tender, let it cool down to room temperature, or cool enough to handle. Scoop out the pulp, leaving the butternut squash shell at 1/2-inch thick.
  • Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly amongst the two shells.
  • Sprinkle cheese on top (optional). If adding cheese, place the stuffed squash back into the oven and broil on high for 3 minutes, or until the cheese melts and turn golden brown on top. Keep a close eye on the broiler as things can burn quickly.
  • Let the stuffed butternut squash cool for 5 minutes before serving. Sprinkle fresh parsley on top.

Nutrition Facts : ServingSize 1/3 squash halves, Calories 292 calories, Sugar 5.5 g, Sodium 480.5 mg, Fat 7.7 g, SaturatedFat 4.2 g, TransFat 0.1 g, Carbohydrate 49.6 g, Fiber 5.4 g, Protein 9.7 g, Cholesterol 10.9 mg

SUNNY'S QUICK WILD RICE AND SAUSAGE STUFFED SQUASH



Sunny's Quick Wild Rice and Sausage Stuffed Squash image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 small butternut or honeynut squash
2 cups cooked wild rice
1 cup bocconcini or mozzarella, halved or quartered into bite-size pieces
1/4 cup golden raisins, chopped
1/4 cup walnuts, chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup chopped sweet onion
2 links Italian hot sausage, casings removed
1 tablespoon mild yellow curry powder
4 to 6 sprigs fresh thyme, leaves stripped and chopped
Kosher salt and freshly ground black pepper
Chopped fresh cilantro, for garnish
Olive oil, for drizzling

Steps:

  • For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle.
  • Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Place on a baking sheet, flesh-side up.
  • Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.
  • For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Add to the bowl with the squash and stir to combine.
  • Preheat the oven to 350 degrees F. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Sprinkle with the cilantro, drizzle over some olive oil and serve warm.

VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH



Vegan Wild-Rice-Stuffed Butternut Squash image

This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.

Provided by Food Network Kitchen

Time 1h45m

Yield 4 to 8 servings

Number Of Ingredients 14

2 medium butternut squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1/2 cup wild rice
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons dried unsweetened cherries
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/4 cup walnuts, coarsely chopped

Steps:

  • 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.

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