These Wild Rice Stuffed Delicate squash rings are a wonderful Fall meal. They make a great addition to your holiday menu as a side, or are hearty enough to be served as a main course.
The stuffing is a mixture of wild rice, creamy cannellini beans, chopped apricots, and crumbled pecans. The result is a filling that is hearty and flavorful with lots of interesting textures. All that is ladled into squash rings and cooked to perfection.
Not only is this dish delicious, but it is healthy and allergy friendly. It is dairy-free, gluten-free and dairy-free, making it suitable for kids or guests with allergies.
There are a few things to know to make picture perfect stuffed squash:
Tip #1: The perfect ring.
To ensure perfectly cooked squash, all the rings have to be cut at the same thickness. Aim for a 1 inch thick cut and continue making slices that are as even as possible. If the rings are different sizes, the small ones will be overcooked and the large slices, still crunchy.
Tip #2: Make it ahead.
As mentioned, this dish is great for holiday parties, and the best reason? You can make it ahead. If you are serving a crowd, bake the recipe one to two days ahead of time and then store it, covered, in the fridge. About 20 minutes before the meal, heat it in a 350 degree oven until warmed through. That means no slicing, dicing, or sweating away in the kitchen. You can have a glass of whine and mingle with your guests while dinner warms up.
Making it ahead can also mean easy weeknight dinners. You know the drill, make it ahead and then just warm it in the oven right before dinner – you have an easy 20 minute meal.
- 1 delcata squash
- 2 teaspoons avocado oil
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/3 cup diced carrots
- 1 clove garlic
- 1/2 cup wild rice mix
- 1 cup water
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cooked cannellini beans
- 1/4 cup diced dried apricots
- 2 tablespoons chopped pecans
1. Preheat the oven to 350 degrees.
2. Slice your delcata squash into 1 inch rings.
3. Using a spoon, remove the seeds, and place the squash on a greased cookie sheet. Set aside.
4. In a medium saucepan, heat the avocado oil over medium high heat. Add in the onions, carrots, and celery and sauté until the onions are translucent, about 7-10 minutes.
5. Add in the wild rice and garlic, and sauté, stirring constantly, for another minute.
6. Add in the water, salt, and pepper. Bring to a boil. Reduce to a simmer, cover, and cook until the rice has absorbed the water, about 45 minutes. (NOTE: check the instructions on your wild rice mix before cooking. Most have a 45 minute cooking time, but it can vary. If your package has an alternate cooking time and water to rice ratio, use the package instructions.) Once the rice is cooked, stir in the cannellini beans and apricots.
7. Stuff the rice mixture evenly into the squash rings, mounding it at the top.
8. Sprinkle on the chopped pecans.
9. Bake for 30 minutes, or until the squash is tender. Serve.