Serves 4
Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results. This flavorful and colorful dish makes an attractive entrée for a Thanksgiving dinner. I like to use Brazil nut butter in this recipe, but you can use any type that you prefer.
Gluten Free
Soy Free
1 tablespoon olive oil or 1/4 cup water
1 yellow onion, minced
2 cloves garlic, minced
2 cups cooked brown rice
1 cup cooked wild rice
1/3 cup Brazil nut butter
1/4 cup sweetened dried cranberries
2 tablespoons chopped pistachio nuts
2 tablespoons chopped Brazil nuts
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
Salt and ground black pepper
1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha)
1 1/2 cups hot water
Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities.
Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/2 hours.