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.