Roasted Squash Stuffed with Wild Rice Salad

Name: Roasted Squash Stuffed with Wild Rice Salad
Ingredients: 2 small acorn or kabocha squash (about 5 pounds total); 2 tablespoons vegetable oil; 1 1/4 teaspoon kosher salt (divided use); 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 fresh flat-leaf parsley leaves; 1/4 cup dried cranberries; 1/4 cup toasted walnut halves or pumpkin seeds; 2 tablespoons apple cider vinegar; 3 tablespoons fresh orange juice; 2 tablespoons finely chopped fresh thyme leaves; 1 teaspoon orange zest; 1 teaspoon Aleppo pepper; 2 tablespoons extra virgin olive oil

Serves 8

In this beautiful fall dish, roasted squash serves as a vessel for lots of delicious flavors and textures.

Ingredients

2 small acorn or kabocha squash (about 5 pounds total)
2 tablespoons vegetable oil
1 1/4 teaspoon kosher salt (divided use)
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 fresh flat-leaf parsley leaves
1/4 cup dried cranberries
1/4 cup toasted walnut halves or pumpkin seeds
2 tablespoons apple cider vinegar
3 tablespoons fresh orange juice
2 tablespoons finely chopped fresh thyme leaves
1 teaspoon orange zest
1 teaspoon Aleppo pepper
2 tablespoons extra virgin olive oil

Directions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
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 squash, inside and out, including tops and stems. Season squash cavities with 1/2 teaspoon salt each. Place lids on squash and set on parchment-lined baking sheet.
Roast squash 40 to 50 minutes or until tender but still hold their shape. Cover 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 teaspoon 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 Tips

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 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.