Recipes
Wild Rice Stuffed Squash
Details
- Prep Time:
180 min - Ready In:
3 hour, 0 min
Servings: 12 cups
Ingredients
- 29 ounces reduced sodium chicken broth
- 1 teaspoon dried thyme (crushed)
- 2/3 cup uncooked wild rice (rinsed)
- 3 mediums leeks (reen parts removed, ends trimmed, and chopped -approx. 1 cup)
- 2/3 cup uncooked long grain rice
- 12 smalls winter squash (such as acorn, Sweet Dumpling, or Golden Nugget - each about 3 1/2 to 4 inches in diameter)
- 1/4 cup butter or margarine (cut up)
- 1/2 cup dried cranberries or dried currants
- 1/2 cup dried apricots (snipped)
- 1/4 teaspoon both salt and pepper
- Fresh sage leaves (optional)
- Fresh Kumquats (optional)
Directions
- Bring chicken broth and thyme to a boil 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 side down, in a 15 x 10 x 1-inch baking pan. Bake in a 350°F 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°F over for 20 to 25 minutes or until heated through. Garnish with sage leaves and kumquats, if desired.