Delicata Squash Stuffed with Curried Wild Rice
You can substitute cooked couscous for the wild rice.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
You can substitute cooked couscous for the wild rice.
Ingredients
- 3 delicata squash, halved and seeded
- 2 Tbs. butter or margarine
- 1/2 cup minced onion
- 2 tsp. curry powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. freshly ground black pepper
- 1 tsp. ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped cashews
- 2 Granny Smith apples, peeled, cored and minced
- 1 cup cooked wild rice
- 1/3 cup plain yogurt
- 1/3 cup mango chutney
Preparation
Preheat oven to 350F.
Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.
Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews and apples, and continue cooking until apples are soft. Add rice, yogurt and chutney, and toss well.
Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.
Wine Suggestions
Look toward unctuous New World white wines such as Edmunds St. John Los Robles Viejos White Wine.
Nutrition Information
- Calories 260
- Carbohydrate Content 43 g
- Cholesterol Content 10 mg
- Fat Content 10 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 3 g
- Sodium Content 55 mg
- Sugar Content 24 g