A cornucopia of fall goodies fills this beautiful plant-based roast, worthy of your most finicky guests.
Chef's notes
This recipe makes 1 stuffed squash.
One serving is 1⁄4 stuffed squash, so enjoy any leftovers throughout the week.
RECIPE TIPS
If there is extra filling, place in a small casserole dish and bake while the squash is baking.
Orange: Make sure you zest before you juice!
Cayenne Pepper: Warning: Spicy! Consider omitting the cayenne pepper if you are serving to children.
1 large butternut squash, halved lengthwise & seeded (≈4 lbs)
1 yellow onion chopped (≈1 cup)
2 cloves garlic minced (≈2 teaspoons)
3⁄4 cup orange juice (see tip)
1 teaspoon orange zest
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon dried thyme
1 dash cayenne pepper
1⁄3 cup dried cranberries
2 tablespoons roasted pecans (optional) chopped
1 1⁄2 oz baby spinach (≈2 cups)
sea salt
freshly ground black pepper
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
PREPARE GRAINS
In a saucepan over high heat, bring 1 1⁄2 cups water to a boil. Add wild rice, cover, and simmer until tender, about 40 minutes. Drain well. Let cool.
BAKE SQUASH
Place squash, cut side down, on baking sheet. Bake until squash flesh is tender, 35 to 45 minutes. Remove from oven and let cool until cool enough to handle, about 10 minutes.
SAUTÉ AROMATICS
(Note: You may need to do this in batches.). In a large skillet over medium heat, cook onions and garlic, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add orange juice 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
MAKE FILLING
Stir orange zest, cinnamon, thyme, and cayenne into aromatics. Add remaining orange juice, cooked wild rice, cranberries, and roasted pecans, if desired. Stir in spinach and cook just until spinach has wilted. Remove from heat.
ADD SQUASH
Using a spoon, scoop out as much of the butternut squash pulp as possible, leaving about ¼ inch of flesh with the skin. Coarsely chop squash and add to filling. Season with salt and pepper to taste.
STUFF SQUASH
Spoon the filling into squash halves. Don't overfill squash. Place one half of squash atop second half. Wrap squash with string, about 1 inch apart.
BAKE STUFFED SQUASH
Place squash in a baking dish and bake squash for 10 minutes more.
SERVE
Slice to serve.
