Roasted Squash Stuffed with Wild Rice Salad Recipe
Roasted Squash Stuffed with Wild Rice Salad
Serves 6 to 8
In this flavorful fall dish, roasted squash serves as a vessel for lots of cozy flavors and textures. Be sure to plan about 45 minutes to an hour to roast the squash and cook the wild rice.
- 2 small acorn or kabocha squash or 1 sugar pumpkin (about 5 lbs)
- 2 Tbsp neutral-tasting, high-heat oil
- Kosher salt
- 3 cups cooked wild rice, cooled to room temperature (see Cook’s Tips)
- 1 cup diced carrot
- 1/4 cup chopped shallot
- 1/4 cup chopped parsley
- 1/4 cup dried cranberries
- 1/4 cup toasted walnut halves or pumpkin seeds
- 2 Tbsp apple cider vinegar
- 3 Tbsp fresh orange juice
- 2 Tbsp finely chopped fresh thyme
- 1 tsp orange zest
- 1 tsp Aleppo pepper
- 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
- Preheat oven to 375°F.
- Using a sturdy knife, remove tops of squash, cutting just low enough to allow for a wide opening. Remove lids and scoop out seeds and stringy fibers. Discard or save seeds to roast, if you like (see Cook’s Tips).
- Rub oil all over the squash, inside and out, including tops and stems. Season squash cavities with 1/2 tsp salt. Place lids on squash and set on a parchment-lined baking sheet.
- Roast squash for 40-50 minutes or until tender but still holds its shape, covering with foil after 30 minutes to prevent browning.
- While squash roasts, prepare salad. In a large bowl, combine cooked wild rice, carrots, shallot, parsley, cranberries, and walnuts. Set aside.
- In a small bowl, whisk together vinegar, orange juice, thyme, orange zest, Aleppo pepper, and 1/4 tsp salt. Whisk in olive oil. Taste, adding more salt and Aleppo pepper, as needed.
- Pour dressing over salad and toss to coat. Spoon salad into roasted squash. Serve warm or at room temperature.
- Cook’s Tips:
- You may substitute cooked farro, einkorn, brown rice, or quinoa for wild rice.
- To cook wild rice: In a sieve, rinse 1 cup rice under cold water; drain. Place in a large saucepan with a pinch of salt and enough water to cover by 2 inches. Simmer with lid partly ajar for 45 to 60 minutes, until rice opens. Drain well. If made ahead, cover and refrigerate.
- To roast squash/pumpkin seeds: Preheat oven to 200°F. Rinse seeds then drain and pat dry. Spread seeds on a parchment-lined baking sheet and roast for 1 hour, stirring every 20 minutes. Remove from oven, toss with olive oil and sprinkle with salt. Return to oven for an additional hour, stirring every 20 minutes. Cool.
Nutrition:Amount Per Serving (based on 8 servings)
Total Fat: 9 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 190 mg
Carbohydrates: 39 g
Fiber: 5 g
Total Sugar: 6 g
Added Sugars: 0 g
Protein: 5 g
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