WILD CHERRIES RECIPES

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VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH RECIPE | FOOD ...



Vegan Wild-Rice-Stuffed Butternut Squash Recipe | Food ... image

This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.

Provided by Food Network Kitchen

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 4 to 8 servings

Number Of Ingredients 14

2 medium butternut squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1/2 cup wild rice
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons dried unsweetened cherries
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/4 cup walnuts, coarsely chopped

Steps:

  • Position an oven rack in the middle of the oven and preheat to 400 degrees F.
  • Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
  • Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
  • Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
  • Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

Nutrition Facts : Calories 480 calorie, FatContent 19 grams, SaturatedFatContent 2.5 grams, SodiumContent 630 milligrams, CarbohydrateContent 78 grams, FiberContent 13 grams, ProteinContent 9 grams, SugarContent 14 grams

MAKE-AHEAD CHRISTMAS RECIPES | BBC GOOD FOOD



Make-ahead Christmas recipes | BBC Good Food image

Save time and stress on Christmas Day with our make-ahead dishes. These stuffings, sauces, sides and desserts can be prepared in advance, then kept in the fridge or freezer.

Provided by Good Food team

Number Of Ingredients 1

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