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Recipe by Rivka Golombeck

Stuffed Delicata Squash

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Stuffed Delicata Squash
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Pescatarian

This is a delicious and easy dish that can be prepared in advance and assembled fresh right before serving.

Ingredients

Stuffed Delicata Squash

  • 1 delicata squash

  • 3/4 cup wild rice (see note)

  • 1/4 cup sauteed onions

  • 1/4 cup sauteed mushrooms

  • 1 handful dried cherries or cranberries (unsulfured, unsweetened)

  • 1 handful of pine nuts, pumpkin seeds, or sunflower seeds

  • salt substitute or salt, to taste

  • pepper, to taste

Directions

1.

Preheat the oven to 350 degrees Fahrenheit.

2.

Slice the delicata squash in half lengthwise and scoop out the seeds. (Peel is edible.)

3.

Place squash cut-side down in a large pan with some water at the bottom of the pan.

4.

Pierce the squash with a fork, cover, and bake for 30 to 40 minutes until squash is soft when poked with a fork.

5.

Cook rice according to package instructions.

6.

Mix with onions and mushrooms and season with salt sub or salt and pepper.

7.

Mix in dried fruit.

8.

To assemble, fill the cavity of the squash with rice mixture and sprinkle with nuts/seeds.

Tips:

Kitchen hack! Use ready-to-go frozen wild rice (from Trader Joe’s or your local grocery freezer section). Let it defrost and warm up in the squash when ready to serve. Then add fruit and nuts.

Credits

Photography by Rivka Braverman

Recipe tags

caramelized carmelized craisins dried fruit easy prep fall flavors healthy light mushrooms nuts pepitas quick-and-easy Rivka Golombeck squash tu b'shevat weeknight dinner
Stuffed Delicata Squash

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