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Stuffed Buttercup Squash
Vegan Holiday Recipe, Winter Squash Stuffed with Wild Rice Pilaf
Stuffed Buttercup Squash: Winter squash stuffed with wild rice pilaf, ideal vegan holiday main dish, or tasty side dish.
I was inspired by the stuffed pepper recipe in Vegan Holiday Kitchen, and I decided to used the same Wild Rice Pilaf to stuff a beautiful buttercup squash. Kabocha squash works too.
Pecans are festive and delicious in the stuffing, but walnuts are cheaper and more available, and will work just as well.
Total Cook & Prep Time: 2 hours
8 servings
Nutrition Data, 280 g Serving: 171 Cal, 28g Carbs, 6g Fat, 8g sugars, 117mg Sodium, 4g Fiber, 5g Protein, low Cholesterol, good source Vit A, Vit C, Vit K, Potassium, Manganese. Estimated glycemic load 13
Ingredients:
- 1 large (4 – 5 lb) buttercup squash, or other round winter squash, such as Kabocha (Japanese pumpkin)
- 1 recipe Wild Rice Pilaf
Directions:
- Preheat the oven to 350 degrees F
- Cut a lid in the top of the squash that you can lift out by the stem, about 5 inches in diameter
- Scoop the seeds and pulp out of the squash with a spoon, scraping the inside clean of stringy pulp
- Replace the cut-out lid, and put the squash in a glass baking dish. Add a cup of water to the dish, and cover loosely with foil
- Place in the middle of the oven and bake for 45 minutes, or until the inside of the squash can be pierced easily with a fork but is still firm
- While the squash is baking, prepare the Wild Rice Pilaf recipe
- Remove the lid of the squash, and any water inside it
- Spoon the stuffing into the squash, pressing it in firmly, mounding it up on top, and smoothing it out
- Any stuffing that’s left over can be baked separately, or used to stuff something else – like peppers!
- Cover the stuffed squash loosely with foil and bake for 30 minutes, removing the foil in the last 10 minutes to allow the stuffing to brown a bit
- Cut into sections and serve
Recipe Tips:
It’s important to use a squash with lots of flavor and fairly dry dense flesh for this recipe. Pumpkin is too watery, and butternut squash has a small cavity.
To save prep and cook time on the day you plan to serve the squash, prepare the stuffing and cook the squash the day before. If the squash and stuffing are both chilled, add another 10 – 15 minutes to the baking time.
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Stuffed winter squash is wonderful with:
Baked Cranberry Sauce
