Wild Rice Stuffed Delicata Squash
This festive main course is a celebration of seasonal produce in all its glory. Sweet delicata squash gets stuffed with chewy wild rice, crunchy walnuts, juicy holiday fruits, and lots of fragrant herbs for an unforgettable holiday centerpiece.
For the Dressing
For the Squash
- 1 c long-grained wild rice
- 0.25 c unsweetened dried cranberries
- 0.25 c chopped walnuts
- 2 large or 3 small delicata squashes
- Handful of pomegranate arils
- Slices of a couple mandarins or clementines
- Handful of fresh figs, cut into quarters
- Generous sprinkle of flaky finishing salt
- Make the dressing and set it aside; I like to let it sit for a little while so that the flavors can meld (hint: double the dressing recipe and use the extra for fall salads!).
- Cook the wild rice as directed. Note that it may take as long as an hour if you use a long-grain rice.
- While the rice is cooking, prepare the squash. Preheat the oven to 425. Cut the ends off the squash, cut each in half lengthwise, and scoop out the seeds. Bake cut-side down in a well-oiled baking dish for 30-45 minutes, depending on the size of the squash. You want them to be tender throughout but still holding their shape. Make sure not to over-cook them since they'll collapse when you try to stuff them.
- When all of the water has evaporated from the rice, leave the heat on low and add in the dressing, cranberries, and walnuts. Give it all a good toss and let it sit on the heat for another few minutes so that the rice absorbs all the flavors of the dressing and the cranberries plump up.
- Transfer the squash halves to a serving platter, then fill each squash half with the wild rice stuffing.
- When you're ready to serve, garnish with pomegranate arils, citrus slices, and fresh figs. Finish it all off with a sprinkle of sea salt.
- Serve any extra stuffing on the side, or make a bed of it underneath the squash halves.
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