Butternut Squash with Wild Rice & Hazelnut Filling
Butternut Squash with Wild Rice & Hazelnut Filling
Ingredients
- 1 Tablespoon sunflower oil (or any veggie oil)
- 4 oz mushrooms preferably a wild variety (Crimini, Shiitake, etc.)
- 2 cloves garlic
- 3/4 teaspoon dill seed sort of smushed
- 3 cups wild rice cooked
- 1 bunch scallions chopped
- 1/2 cup toasted hazelnuts chopped
- 2 Tablespoons parsley minced
- salt & pepper to taste
- 2 eggs lightly beaten (optional)
Instructions
- Heat oil over medium and add mushrooms, garlic and dill and sauté 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.
- Bake about 30 minutes at 350ºF. Remove cover and bake about 10 more minutes.
Notes
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.