Harvested by the Chippewa, Iroquois, Sioux, and other Native American tribes in the Great Lakes region, wild rice (which is really a marsh grass) is also called Indian rice. It adds a delicious nutty flavor and chewy texture that complements the sweet, tender squash.
What you need:
- 1 4-ounce box wild rice
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 2-1⁄2 cups coarse breadcrumbs
- 1/2 cup chopped vegan sausage links, cooked
- 1⁄2 cup chopped toasted pecans
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- 1 large buttercup squash
What you do:
- Cook wild rice according to package directions. Set aside. Preheat oven to 350 degrees.
- In a skillet over medium heat, heat oil. Add onion and celery. Cover and cook until softened, 5 to 7 minutes.
- In a large bowl, combine vegetable mixture with cooked rice, breadcrumbs, sausage, pecans, thyme, and sage. Season with salt and pepper and set aside.
- Place the squash in microwave for 2 minutes to slightly soften hard outer skin. Cut top off squash and scoop out seeds. Spoon stuffing into squash and place in baking dish. Add one inch of water to bottom of dish. Cover and bake until squash is tender, about 1 hour.
- About 10 minutes before serving, uncover to brown top. Serve on large platter surrounded by roasted vegetables.
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