Savory Stuffed Winter Squash

By devogirl

Delicata, sweet dumpling, acorn and butternut squash all work equally well ith this delicious stuffing.

You can use any kind of rice, but need to adjust cooking time accordintly. Brown rice 40-50 mins. Basmati rice 35-45 mins. Bhutanese red 20 mins. Black forbidden rice 30mins.

Ingredients

• 3 medium winter squash
• 1/3 cup chopped walnuts
• 1 Tbsp evoo
• 1/2 cup diced red onion
• 1/4 cup diced celery
• 1 clove garlic, minced
• 1 1/4 cup Jade Pearl rice
• 3/4 cup diced red pepper
• 1/4 tsp sea salt
• 2 1/2 cups boiling water
• 1 Tbsp fresh thyme leaves
• 1/2 tsp chopped fresh sage
• 2 cups grated Gouda or Cheddar cheese (8oz)

Details

Servings 6

Preparation

Step 1

Preheat oven to 400F.
Leave the squash whole. Place them in a baking pan adn bake for about 1 hour, until tender; an inserted fork should go into the center easily.
Meanwhile, toast the walnuts in a large dry saucepan over medium heat, stirring often, for about 5 mins. Add the oil, celery and garlic. Saute, stirring occasionally for about 5 mins, until onion softens. Add rice, bell pepper and salt, and cook 2-3 mins. Lower the heat, then slowly pour in the water. Cover and simmer for about 20 mins. until all the water is absorbed.
Stir in the thyme and sage. Taste and adjust seasonings if needed.
Cut the squash in half lengthwise and scoop out the seeds. Fill the squash halves with the rie mix. Top with cheese and serve.