As the cool, crisp air of fall begins to settle in, it's the perfect time to embrace the hearty, comforting flavors of the season. One dish that truly captures the essence of autumn is Wild Rice + Goat Cheese Stuffed Butternut Squash. Packed with nutty wild rice, tart cranberries, and the warmth of cinnamon and sage, this recipe is both satisfying and delish. Whether you’re looking for a vibrant side dish or a plant-based main course, this beautifully roasted butternut squash, filled with a flavorful wild rice blend, is sure to bring cozy, seasonal flavors to your table. Let’s dive into how to create this delicious, fall-inspired dish!
Ingredients:
- 2 medium butternut squash, halved and seeds removed
- 1 cup wild rice, rinsed
- 2 cups vegetable broth or water
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground sage
- Salt and pepper, to taste
- Fresh goat cheese (for garnish)
Instructions:
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Preheat the Oven: Preheat your oven to 400°F (200°C).
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Roast the Butternut Squash: Brush the cut sides of the butternut squash with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Place them cut-side down on a baking sheet and roast for 45-50 minutes, or until the flesh is tender and easily pierced with a fork.
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Cook the Wild Rice: While the squash is roasting, cook the wild rice. In a medium saucepan, combine the wild rice with the vegetable broth or water, bring to a boil, then reduce the heat to low. Cover and simmer for about 40-45 minutes, or until the rice is tender and has absorbed all the liquid. Set aside.
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Prepare the Filling: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes. Stir in the cinnamon, sage, dried cranberries, and chopped pecans or walnuts. Cook for another 2-3 minutes to allow the flavors to meld.
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Combine the Filling: Add the cooked wild rice to the skillet, and stir to combine with the sautéed mixture. Season with salt and pepper to taste.
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Stuff the Squash: Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. Scoop out some of the flesh (leaving about ½ inch thick walls), and fold it into the wild rice mixture. Stuff each squash half generously with the wild rice mixture.
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Bake Again: Place the stuffed squash halves back in the oven and bake for an additional 10 minutes to allow the flavors to combine.
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Serve: Remove from the oven, garnish with goat cheese, and serve hot. This dish pairs wonderfully with Nomadica red, which enhances the rich, nutty flavors of the squash and wild rice.
Enjoy your fall-inspired stuffed butternut squash!
