This fiber filled, flavorful, dish will make everyone oh and ah this Thanksgiving. This squash dish will pack a punch full of flavor and nutrients plus its midwestern-inspired roots will bring some culture to the table.
The recipe is vegan, gluten-free, and dairy-free.
Ingredients
- 2 medium butternut squash (about 2 lbs. each)
- 3 tablespoons apple cider vinegar
- 2 tbsp. pure maple syrup
- 4 tbsp. olive oil
- Salt and pepper
- 1 small onion, finely chopped
- ½ cup wild rice
- ½ tsp. curry powder
- ½ tsp. ground cinnamon
- ¼ tsp. cayenne pepper
- 3 tbsp dried unsweetened cherries
- 1 cup fresh, chopped parsley leaves
- 1 tbsp fresh, chopped sage
- ¼ cup coarsely chopped walnuts
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, skin side down.
- In a small bowl, whisk together the vinegar, maple syrup and 2 tablespoons of oil.
- Brush the flesh-side of the squash halves with some of this mixture and then sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
- Put the squash flesh-side down in the baking dish, and repeat step 4.
- Roast for about 30 to 40 minutes. Let the squash rest until cool enough to handle.
- Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
- Next, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, for about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute.
- Add 2 cups water and bring to a covered simmer, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes. Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
- Evenly spoon the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered for about 30 minutes.
- Cut each in half crosswise and transfer to a serving platter.
- Sprinkle with walnuts and parsley. This dish tastes best served warm.
