Our very simple stuffing for the butternut squash is made of wild rice, spinach, sun-dried tomatoes, and herbs. It's a healthy meal packed full of flavor!
Wild Rice Stuffed Butternut Squash
1 cup wild rice
2 cups vegetable stock
2 butternut squash, peeled and trimmed
3 teaspoons olive oil, divided
2 shallots, chopped fine
2 carrots, small dice
¼ cup sun-dried tomatoes in oil, drained and chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 cups packed spinach leaves, chopped
Salt & Pepper
In a medium pot, bring the vegetable stock to a boil. Add the wild rice, cover tightly with a lid, and simmer on low heat for 45-50 minutes. Remove from heat and let steam for 10 minutes.
While rice is cooking, preheat oven to 425ºF. Cut peeled butternut squash width-wise into 2-inch tall rings. Scoop out and discard any seeds.
Arrange squash rings on a baking tray. Drizzle with 2 teaspoons olive oil and sprinkle with salt and pepper. Bake for 35 minutes, or until tender. Remove from oven and set aside.
Heat remaining teaspoon of olive oil in a large non-stick pan on medium heat. Add shallots and carrots and sauté for 5 minutes, until onion is translucent. Remove from heat and stir in remaining ingredients.
In same pan, or a large bowl, combine the vegetable mixture with the rice. Season with salt and pepper.
Scoop mixture into squash rings and serve.