Vegan Wild Rice Stuffed Squash
Ingredients
- 1 cup wild rice
- 1.5 cups vegetable broth
- 1 tablespoon olive oil + more for roasting squash
- 4 shallots, sliced thinly
- 4 cloves garlic, minced
- 4 cups tuscan/lacinato kale, shredded
- 1/2 cup pine nuts, toasted
- 1/2 cup parsley leaves, roughly chopped
- 1/2 cup basil leaves, roughly chopped
- 1/4 cup dried cranberries
- 1/2 cup pomegranate seeds
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup tahini
- directions
- rinse the wild rice well.
Preparation
Preheat the oven to 425°f (or 218°c)
Roast the squash: slice each butternut squash or acorn squash in half and scoop out the seeds with a spoon
Place each squash half, cut side up, on a baking sheet and rub each with a bit of olive oil, kosher salt, and pepper
Roast acorn squash halves for 45 minutes and butternut squash halves for 50-55 minutes or until the flesh is fork tender and lightly browned
Rinse the wild rice well
Wild rice: place the wild rice and 3 cups of vegetable broth in a saucepan over medium-high heat
Bring to a boil, then turn the heat down and cover
Simmer for 40-45 minutes, or until the kernels have burst open
Drain off any remaining liquid
Make the wild rice salad: heat the 1 tablespoon olive oil in a skillet
Once hot, add the shallots and cook until they are starting to soften, about 4 minutes
Add the garlic for 1-2 minutes, stirring frequently, until golden
Add the shredded kale and season to taste with salt and pepper, stirring for 1-2 minutes or until the kale is starting to soften
Turn off the heat and transfer the vegetable mixture to a large bowl
Add the cooked and drained wild rice, along with the pine nuts, chopped parsley, chopped basil, dried cranberries, pomegranate seeds, orange zest, orange juice, and 1 tablespoon extra virgin olive oil
Toss well to combine and incorporate the flavors
Season to taste with salt and pepper
Stuff eat squash cavity with the wild rice salad
Drizzle each half with a bit of tahini