Sunday, December 21, 2014

Stuffed Squash

From Moosewood Cookbook, p.152


  • 2 medium sized winter squash, halved lengthwise and prebaked
  • 1 cup raw brown rice (long or short grain) and 1 3/4 cups water
  • 1 tablespoon butter
  • 1 1/2 cups minced onion
  • 2 medium cloves garlic, chopped
  • 2 medium sized tart apples, diced
  • 3 large navel oranges, sectioned
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice or cloves
  • 1 teaspoon salt
  • 1 to 2 tablespoons honey or brown sugar
  • 1 cup chopped almonds and/or pecans
  • optional toppings: orange-ginger sauce, yogurt


  1. Preheat the oven to 350 degrees
  2. Take a winter squash and split it lengthwise and remove the seeds.  Bake it face down on an oiled tray for about 30 minutes or until very soft (a fork should slide in easily).
  3. Place rice and water in a small saucepan.  Bring to a boil, cover, and let simmer undisturbed for 30 to 40 minutes, until tender.  Transfer to a medium sized bowl.
  4. Meanwhile, melt butter in a medium skillet.  Add onion and sauté for about 5 minutes, or until translucent.
  5. Add garlic, apples, oranges, and spices, and sauté over medium heat about 5 minutes more.  The orange sections may fall apart, but that's ok.
  6. Add the sauté to the rice and mix well.  Season to taste with salt and honey or brown sugar.
  7. Preheat oven to 350 degrees.  Fill the prebaked squash halves and top with chopped nuts.  Bake uncovered until heated through -- about 20 to 30 minutes (depending on how warm the ingredients were to begin with).

This makes a lot of stuffing per squash.