Butternut Squash with Wild Rice Sage Stuffing -

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Butternut Squash with Wild Rice Sage Stuffing

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By Bessie Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holiday Favorites: The Best of the Williams-Sonoma Kitchen Library, by , (2004, Oxmoor House)

Holiday Favorites: The Best of the Williams-Sonoma Kitchen Library

Servings:	8
Author Notes:	Here's a wonderful recipe for a main course for a Vegetarian Thanksgiving (or a good Thanksgiving side dish).
Ingredients:	4 medium butternut squashes (about 1 pound each) 3/4 cup wild rice, rinsed 1 tablespoon olive oil 1 cup diced onion 2 cloves garlic, minced 2 1/2 cups firmly packed torn whole wheat bread 1 teaspoon dried sage 1/2 teaspoon dried thyme salt and pepper to taste 1 cup orange juice
Instructions:	Preheat the oven to 375° degrees. Cut the squashes in half and scoop out seeds and fibers. Place them, cut side up, in shallow baking dishes and cover tightly with foil. Bake until easily pierced with a knife but still firm, about 45 minutes. While squash is baking, prepare rice. Bring 2 cups of water to a boil in a saucepan. Stir in the wild rice then reduce to a simmer. Cover and cook until the water is absorbed, about 40 minutes. While rice is cooking, heat the oil in a skillet. Add onion and garlic and sauté until translucent, about 10 minutes. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squash is cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the flesh and stir it into the rice mixture. Stuff the squashes, place on foil-lined baking dishes, and cover. You can prepare the dish up to this point, a day ahead of time. Cover with foil and store in refrigerator. Before serving, place the foil covered squashes in a preheated 350° degree oven. Bake for 15 minutes, or just until heated through.