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Wild Rice Stuffed Squash

Holiday.Cook's picture
Ingredients
  Canned reduced sodium chicken broth 29 Ounce (2 Cans ,14 1/2-Ounce Each)
  Dried thyme 1 Teaspoon, crushed
  Uncooked wild rice 2⁄3 Cup (10.67 tbs), rinsed
  Leeks 3 Medium, green parts removed, ends trimmed, and chopped for 1 cup
  Uncooked long grain rice 2⁄3 Cup (10.67 tbs)
  Winter squash 12 Small (Such As Acorn, Sweet Dumpling, Or Golden Nugget, Each About 3 1/2 To 4 Inches In Diameter)
  Butter/Margarine 1⁄4 Cup (4 tbs), cut up
  Dried cranberries/Dried currants 1⁄2 Cup (8 tbs)
  Dried apricots 1⁄2 Cup (8 tbs), snipped
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fresh sage leaves 4 (Optional)
Directions

Bring chicken broth and thyme to boiling in a large saucepan.
Add uncooked wild rice; reduce heat.
Cook, covered, for 30 minutes.
Add leeks and uncooked long grain rice.
Cover and simmer 15 minutes more or until rice is tender.
Let stand, covered, 5 minutes.
Drain excess liquid, if necessary.
Meanwhile, wash squash; cut off and discard the top one-third from the stem end of each.
Scrape out seeds with a spoon.
Place squash, cut sides down, in a 15x10x1-inch baking pan.
Bake in a 350° oven for 50 minutes or until tender.
Remove and set aside.
Stir butter, dried cranberries, dried apricots, salt, and pepper into rice mixture until butter melts.
Mound stuffing into squash.
Return to baking pan.
Cover with foil.
Bake in a 350° oven for 20 to 25 minutes or until heated through.
Garnish with sage leaves and kumquats, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Squash
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
125 Minutes
Ready In: 
0 Minutes
Servings: 
4

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