Wild Rice & Pecan Stuffed Squash

Stuffed Squash

When you make food that turns out to be perfection, and didn't follow a recipe, it is imperative to blog that or at least write down what you did immediately.

Squash harvest

We have a bunch of squashes just recently harvested and Laura pointed out that some of them will keep a long time while others need to be used sooner, namely the Delicatas. I've been eyeing them up all weekend, and finally decided to stuff them with something yummy. And boy, did I ever! Check this out:

Ingredients/Directions:

Preheat oven to 350 and place a sheet of parchment on a baking sheet.

2 Delicata squash
1 tsp vegan butter
1 tbsp maple syrup
1/2 tbsp tamari (or soy sauce)
1/2 cup chopped pecans

Cut the stems off the ends of the squash, cut lengthwise and scoop out the seeds. Spread with the butter and place flesh-side-down on parchment. Bake for 10 minutes.

Set one of the squash halves aside.
Mix the syrup and tamari together.
Turn three squash halves over and brush the maple mixture over the flesh. Back in the oven for 10 more minutes. Toast the pecans next to them or on a separate pan during this time.

Stuffing:

1/4 cup long-grain white rice
1/4 cup wild rice
1 1/2 cups veggie broth

Bring to a boil then cover and simmer for 5 minutes, then turn off and leave covered for 30 minutes.

2 tsp vegan butter
1/2 onion, minced
1 carrot, diced finely
3 cloves of garlic, minced
Handful of dried sage leaves, crushed (should be about 2 Tbsp)

In a saucepan, saute the onion and carrot in 1 tsp butter until soft then add the garlic, remaining butter and sage and continue to saute until garlic begins to brown, about 3 minutes.

Remove the onion/carrot mixture from heat and add it to the rice along with:
1 cup veggie broth
1/4 cup craisins
1/2 cooked squash that was set aside (scoop from skin)

Heat on low about 5 minutes until the liquid is absorbed.

Remove the squash and pecans from the oven and mix the pecans into the stuffing. Add salt and pepper to the stuffing until it is seasoned to your preference. Scoop the stuffing into the three squash halves. Move oven rack up a notch and broil for about 7 - 10 minutes.

Stuffed Squash

Best thing ever.

Stuffed Squash with Brown Butter Sage Sauce

Laura has been harvesting a lot of herbs from the garden so I couldn't resist using some of our yummy sage in a brown butter sage sauce. I particularly love it on squash, although I'm sure it's good on many other things.

Stuffed Squash

Squash Stuffers

I cut a buttercup squash in half and de-seeded and de-pulped it, leaving twin squash bowls, which I placed into the roast pan. I knew I was going to fill those bowls with something but didn't quite know what. I opened the pantry and surveyed our supplies; we keep a lot of grains on hand. I debated between lentils, barley and rice and finally settled on parboiled and wild rice. I cooked about a cup of rice with 2 cups of water uncovered until the water was absorbed, added some dried sage, then spooned it into the squash bowls, filling each about halfway. I then topped them up with water since it was still only half cooked. Finally, I added 4 cups of water to the roast pan and placed it into a 400 degree oven for about an hour. The rice came out perfectly cooked. But! I wasn't done flavoring this dish yet.

Brown Butter Sage Sauce

I added 1/4 cup of vegan butter to a small pot on the stove and cooked on medium until it began to foam. Then I added a couple pinches of dried sage, crumbling it between my fingers. The butter quickly deep-fries the sage until crisp and it only takes a minute. Drizzled over the squash and rice it is sooo amazing.

Rules Be Damned

We served the squash and rice with a couple other veggies, namely potatoes and green beans. I know, I know, so much starch. Who has rice and potatoes? Funny thing is, when you make a diet change as big as going vegan, you tend to throw old conventions out the window. Bye bye old conventions. And good riddance!! Because this was one of the most amazing meals ever.

Squash & Rice, Smashed Potatoes and Green Beans

Best Dinner Ever

Show-Stopping Taters

Oh, and the stuffed squash was probably only the second-most delicious thing on the plate. The green beans were ultra fresh and cooked to perfection, but the potatoes stole the show and deserve their very own blog post. Stay tuned for the Smashed Potatoes blog.

Roasted Veggies with Butter Beans, Barley & Lentils

This is a meal I make a lot, only now with a vegan diet, it's even more important to include some high-protein items. So, tonight I threw some pot barley, red and green lentils and butter beans in with my roasted veggies.

Lentils, barley, onions & dried herbs

I pre-soaked and rinsed the butter beans, then added them to the barley, lentils and onions, and about 3 cups of veggie broth for absorption. Potatoes, carrots and parsnips were placed on top with some dried herbs tossed over them. (oregano, bay, thyme, sage, parsley & rosemary from last summer's garden)

It was cooked in a 300 degree F oven for an hour (to give plenty of time for the broth to be absorbed), and then for an additional 30 minutes at 400 degrees. Nearly all of the liquid was absorbed by the barley and lentils.

Roasted veggies with butter beans, barley & lentils

This was one of the best-tasting roasted veggie dishes I've ever made. It was also substantially high in protein, magnesium, Vitamin A and iron.