Butternut Squash with Wild Rice & Hazelnut Filling

Halve and clean as many squash as you need and bake them face down at 350ºF for about 30 minutes or until just tender. Remove them from the oven and fill with the following:

1 Tablespoons sunflower oil (or any veggie oil)
4 oz mushrooms, preferably a wild variety (Crimini, Shitake, etc.)
2 cloves garlic
3/4 teaspoon dill seed, sort of smushed
3 cups cooked wild rice
1 bunch scallions, chopped
1/2 cup chopped toasted Hazelnuts
2 Tablespoons minced parsley
salt and pepper to taste
2 eggs, lightly beaten (optional)

Heat oil over medium and add mushrooms, garlic and dill and saute about 2 minutes. Stir in scallions, wild rice, the nuts and parsley. Season with pepper and salt. Cool a bit, then thoroughly mix in eggs. Spoon into squash, place squash on lightly greased baking sheet, cover and bake about 30 minutes at 350ºF. Remove cover and bake about 10 more minutes.

As a variation add about 3/4 of a cup of cranberries to the filling, and it is delicious. It makes a nice main dish and takes up the visual space on a plate that turkey or ham might otherwise.

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