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Stuffed Acorn or Butternut Squash With Wild Rice & Chanterelle Stuffing

Serve this delectable side with your holiday feast.

by Bryanna Clark Grogan

November 8, 2009

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Serves: 6
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Serves 6

What you need:

  • 3 small acorn or butternut squash (about 1-1/4 pounds each)
  • 3-1/2 cups light vegetarian broth
  • 1-1/2 cups wild rice
  • 4 cups chanterelles, cleaned and sliced (or substitute shiitake, oyster, or brown mushrooms)
  • 1 cup green onions, chopped
  • 1 cup onion, minced
  • 4 stalks celery, sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Salt and freshly ground black pepper

What you do:

  1. Preheat the oven to 350 degrees. Cut squash in half and scoop out the seeds. Place squash halves cut side down in a shallow baking pan with 1/2-inch of hot water. Bake for 40 minutes or until tender. Set aside.
  2. Bring the broth to a boil in a medium pot. 
  3. Wash the wild rice in a colander under running water. Add the washed wild rice to the broth, bring to a boil, then cover and reduce heat to a simmer. Simmer for about 55 minutes, or until tender. 
  4. In a large nonstick or slightly oiled skillet, sauté the chanterelles, onions, and celery until tender and slightly brown. Add the cooked wild rice, herbs, and salt and pepper to taste. 
  5. Mound the stuffing in the squash halves and place in a shallow baking pan (if there is any stuffing leftover, place it around the squash). Cover and bake at 350 degrees for 20 minutes.

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