Stuffed Butternut Squash with Wild Rice and Kale

Introduction

This stuffed roasted butternut squash makes scrumptious major course or facet dish for holidays or on a regular basis, particularly served with the zesty parsley salsa verde.

It seems to be stunning on a Christmas or Thanksgiving desk and although there are a number of steps concerned, total it’s a straightforward recipe and may even be ready upfront to avoid wasting time.

Stuffed squash is the last word wholesome consolation meals and certain to be cherished by the entire household. It’s heat, nourishing, satisfying, flavourful and so scrumptious.

This dish works nicely with facet dishes like Simple Vegan Stuffing, Roasted Golden Beets, Wholesome Vegan Mashed Potatoes and Sautéed Inexperienced Beans.

For extra major dish recipes, this Finest Vegan Lentil Shepherd’s Pie, Mediterranean Stuffed Peppers and Chickpea Meatloaf all work nicely for vacation meals or a hearty fall dinner.

Ingredient Notes

• Butternut Squash: You’ll want a big, roughly 3 lb squash. You might additionally use 2-3 giant acorn squash or different winter squashes (not spaghetti squash) for another. In the event you can’t discover a bigger squash, 2 smaller ones work. You too can use 5-6 small squashes to make particular person servings that are enjoyable for serving.
• Maple Syrup: This may be substituted with agave syrup.
• Kale: I like kale over different leafy greens on this recipe however you’ll be able to substitute child spinach, Swiss chard or collard greens if wanted.
• Wild Rice: You should use wild rice or a wild rice mix. In the event you can’t discover these, white rice or brown rice are additionally appropriate or you can substitute quinoa or couscous for a variation.
• Inexperienced Lentils: Remember to use brown or inexperienced lentils. This recipe will not be appropriate for purple lentils.
• Mushrooms: White, shitake or cremini mushrooms work. You should use a spread for extra depth of taste.
• Shallot: Shallot is very nice on this recipe however you can use white or purple onion in a pinch.
• Cranberries: In the event you can’t discover dried cranberries, raisins would work however tart cranberries work greatest right here.
• Pumpkin Seeds: Use toasted pumpkin seeds if yow will discover them, in any other case uncooked pumpkin seeds (pepitas) work, or you can use slivered almonds, pecans or walnuts. These may be blended into the filling or sprinkled on prime.

Step-by-Step Directions

There are a number of steps to the recipe, but when learn it over earlier than you begin, you must have a very good grasp of the movement so you’ll be able to hold issues shifting and environment friendly.

For the total written recipe you’ll want to scroll all the way down to the recipe card.

Step 1: Roast the butternut squash.

For the roasting course of, minimize the underside and prime of the squash off so you’ve got a flat floor on both finish.

Place the backside half of the squash in your chopping board and punctiliously minimize it in half lengthwise. Scoop out the seeds out from inside the squash and discard.

Rub the squash flesh with 1 tablespoon of olive oil and the maple syrup, season with salt and black pepper and place it minimize sides down on a big baking sheet lined with parchment paper.

Roast the squash for 35-45 minutes, flipping over midway by way of, till the flesh is tender when pierced with a fork. The baking time will range relying on the dimensions of squash used.

Step 2: Cook dinner the rice and lentils.

Carry the rice, inventory and bay leaf to a boil in a medium pot, then cowl and cut back to medium-low warmth.

Cook dinner for 15-20 minutes, then add the lentils and prepare dinner for an additional 20 minutes, till the rice and lentils are tender. If there may be any remaining liquid you’ll be able to drain that off and discard the bay leaf.

Be aware that when you’re utilizing a special grain resembling white rice or quinoa, it gained’t want the additional cooking time that wild rice does, so you’ll be able to add the lentils and grain on the identical time.

Step 3: Cook dinner the greens.

Whereas the rice is cooking, warmth the remaining 1 tbsp oil in a big skillet over medium warmth. 

When the pan is sizzling, add the shallots and mushrooms. Season them with a pinch of salt and pepper and prepare dinner for 5-7 min, stirring sometimes till softened and golden-brown. 

Add the garlic, thyme, kale and dried cranberries and prepare dinner for 2-4 min, stirring typically, till the kale is tender.

Add the white wine or further inventory and prepare dinner for 1 min, stirring typically and scrapping any brown bits off the underside, till the liquid has evaporated.

Step 3: Combine the filling.

Switch the kale-mushroom combination to a giant bowl and add the cooked rice and lentils.

Combine the dressing elements collectively in a small dish till mixed, then add that as nicely and blend the whole lot up.

Spoon the rice combination into squash halves and sprinkle with the pumpkin seeds.

Pop the squash again within the oven for 5-10 minutes to warmth by way of.

Step 5: Optionally available parsley salsa verde.

The parsley salsa verde is non-compulsory however makes a superb addition to the ultimate dish.

In the event you’d wish to make it, add the shallot and vinegar to a bowl and let it sit for a couple of minutes, then add the remainder of the elements and blend nicely.

Serve on the facet to spoon over your squash.

As soon as the squash comes out of the oven, sprinkle with the remaining parsley and serve with the salsa verde.

Storing & Making Forward

In the event you’re making this the day forward for a vacation meal, I’d recommend roasting the squash and making the filling the day earlier than and storing them individually.

About Half-hour earlier than serving, add the filling to the squash and reheat within the oven for 20-Half-hour at 350 F till heated by way of.

In the event you’re making the salsa verde, it’s greatest ready shortly earlier than serving, although the shallots and chopped up a number of hours upfront.

Leftover stuffed squash may be saved within the fridge in an hermetic container for as much as 5 days. Leftovers are scrumptious reheated within the microwave or oven for a fast lunch or dinner.