Recipes

Butternut Squash with Wild Rice & Hazelnut Filling

 

Butternut Squash with Wild Rice & Hazelnut Filling

Jodi
Vegetarian

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.
Keyword meatless

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