Did you ever want to just eat stuffing for dinner? Was there a time when you cracked open a squash and said “Where is the stuffin’ in my dumplin” well if so folks I have the meal for you. The Wild Rice & Pecan Stuffed Sweet Dumpling Squash. I think this could even be a good Thanksgiving or Christmas meal with some gravy and a cranberry dish. I was worried that it would be dry but I ended up just stuffing the squash not roasting it all when it was done. Mostly, because I was hungry and the squash was already cooked.
2 Sweet Dumpling Squashes (or any other similarly sized squashes)
1 cup of uncooked wild rice
1 medium onion, chopped
1 leek, chopped,
2 ribs of celery, chopped
2 carrots, chopped
2 small apples, chopped
1/2 cup of pecans, chopped or crushed
1/2 cup of broth
1 TBSP fresh sage, finely chopped
1 TBSP fresh parsley
1 tsp rosemary
.5 tsp thyme
1 tsp marjoram
salt and pepper
First, bring the wild rice to a boil on the stove with 2 cups of water, reduce to heat to low and cover once it starts boiling. Next, cut around the stem of the squash in the same way you cut off the top of a jack-o-lantern. Remove the seeds and the stringy flesh and put the tops loosely back and place in the microwave. Heat on high for 7 minutes, rotate and flip, and microwave another 7-9 minutes. (If you don’t microwave you could also roast the squash in the oven for an hour or so). Meanwhile, heat olive oil or margarine in a large saute pan to medium high heat. Start sauteing the onion, leek, celery, and carrot until the squash is done (about 10 minutes). Open the squashes and remove as much flesh as possible with a spoon or knife without puncturing the outside. Chop the freed squashes into pieces and add to the pan. Add the apples and pecans and some broth to deglaze the pan. After apples are cooked through and starting to soften add the herbs, stir well but carefully and then add the drained wild rice. Salt and Pepper to taste. Stuff mixture into the squash and Enjoy!
Mmm yes! Stuffed squashes and stuffing are the best! I’m actually centering my veganized Thanksgiving around that idea.
Wow. The stuffed squash looks delicious. Thanks for sharing the recipe. My husband loves stuffing. I think he would eat it everyday if he could.