Wild Rice Stuffed Butternut Squash

Yields: 4 to 6 servings

Time: 20 minutes prep, 1 hour 10 minutes cooking 

INGREDIENTS:

• 1 medium to large butternut squash, peeled, cut in half lengthwise, seeds removed 
• 4 tablespoons olive oil 
• 3 tablespoons apple cider vinegar 
• 2 tablespoons pure maple syrup 
• Kosher salt, to taste 
• Freshly ground black pepper, to taste  
• 1 tablespoon extra-virgin olive oil  
• 1 small onion, cut into ¼” dice  
• 1/2 cup wild rice/brown rice blend 
• 1/2 teaspoon curry powder 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon cayenne pepper 
• 1/4 teaspoon freshly grated nutmeg, optional 
• 2 cups water 
• 3 tablespoons dried unsweetened cranberries or cherries 
• 1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish 
• 1 tablespoon chopped fresh sage 
• 1/4 cup walnuts, roughly chopped, plus more for garnish      

PREPARATION INSTRUCTIONS:

1. Select the Roast Mode on the Premiere Countertop Air Fry Oven with the temperature at 400 F and set the timer for 45 minutes.

2. In a small mixing bowl whisk together the olive oil, vinegar, and maple syrup until well combined. Brush the cut sides of the squash with the vinegar mixture, season lightly with salt and pepper, and place on a GreenPan Premiere Ovenware Quarter Sheet Pan cut side down. Brush the tops of the squash with more of the vinegar mixture, again seasoning with salt and pepper. Reserve the remaining vinegar mixture for later.  

3. Roast the squash until it is just cooked through and can easily be pierced with a fork, 30 to 40 minutes. If needed, flip the squash towards the end of the cooking time so the cut side doesn’t get too dark on the tray – the goal is to have it deeply golden brown. Allow the cooked squash to cool slightly. Carefully scoop out the flesh and reserve in a large mixing bowl, leaving about a half inch border around the outside of the squash - thick enough so that it still holds its shape well. Using a spoon or a knife, break the scooped squash into bite sized pieces. 

4. While the squash is roasting, heat a large GreenPan saucepan on the stovetop over medium heat. Pour in the olive oil and allow it to come to temperature. Add the onion and cook, stirring occasionally, 4 to 5 minutes or until just softened. Add the rice blend, curry powder, cinnamon, cayenne, and nutmeg if using, plus a pinch of salt and stir until the spices are toasted, about 1 minute. Add the water and bring to a simmer. Cover and cook for 30 to 40 minutes (or by package directions), until the rice is tender, and the water has absorbed. Check the rice part way through and add a bit more water as needed during the cooking process to fully cook the rice.

5. Add the cooked rice to the bowl with the pieces of cooked squash. Add the remaining reserved vinegar mixture, cranberries, herbs and walnuts and stir to combine. Taste and adjust as desired with vinegar, maple, salt and pepper. 

6. Stuff the prepped squash halves with the filling, packing it relatively tightly and mounding it about an inch over the top of the edge. (Depending on the size of your squash, you may have extra filling.) Place filled squash back on the sheet pan and transfer to the oven. Roast again at 400 F, until the filling is warmed through and nicely browned on top, about 20 to 25 minutes. Garnish the finished squash with a bit more chopped walnuts and parsley, if desired, and serve warm immediately.

TIPS:

This recipe makes extra stuffing, as the amount you need will depend on the size and shape of your squash. Extra filling can be saved for up to 3 days in the refrigerator or served warm on the side during dinner – but we love tossing it with a hearty green like arugula for a great salad the next day!  

While this recipe is great with butternut squash, try making it with delicata or even acorn squash for beautiful and delicious side dishes or individual entrees!