Recipe: Stuffed Winter Squash
For additional sides, Chef Miranda paired this dish with blanched green beans and grilled tofu. His tip to really hitting a home run with this dish? Top the tofu with toasted sage, and don’t forget the gravy (see separate recipe below).
Serving size: 4 people
Your shopping list:
4 winter squash (such as delicata, butternut or acorn)
3 tablespoons maple syrup
1 teaspoon ground cinnamon
6 garlic cloves, minced
1 pound white mushrooms, thinly sliced
1 tablespoon tamari soy sauce
1 teaspoon dried thyme
1 cup chopped parsley
1/3 cup fresh sage
Extra virgin olive oil for brushing
Ground black pepper to taste
Wild Rice Stuffing:
2 quarts vegetable broth
3 cups wild rice, rinsed
1 tablespoon extra virgin olive oil
Pinch of salt
6 large shallots, chopped
How to make it:
1. Preheat oven to 350 degrees.
2. Cut squash in half, and scoop out the seeds. Brush with oil and maple syrup, sprinkle with cinnamon. Bake for 20 minutes, until tender.
3. Meanwhile, prepare your stuffing. In a stockpot, bring vegetable broth to a boil. Add the rice and salt to the broth. Reduce heat, cover and simmer for 35-45 minutes, or until water is absorbed. Remove from heat.
4. Sauté shallots and garlic with oil, and cook for 10 minutes. Add the mushrooms and continue to cook, stirring occasionally until mushrooms release their juices. Add tamari soy sauce, thyme and pepper to taste. Cook until liquid evaporates. Transfer to a bowl with the rice. Toss in parsley and sage.
5. Spoon the stuffing into the baked squash halves and return to the oven. Bake for 15 minutes and serve with Mushroom Gravy (see next page).