Are you looking for a crowd pleaser? Something unique for company or a special occasion? If so, this recipe is for you. Roasted Squashed stuffed with Black Rice is absolutely satisfying, it looks wonderful, and you can prep it ahead of time. I served mine with homemade cranberry sauce and it felt just like a holiday meal. Add a couple sides and you have a feast fit for royalty.
What you will need
- One onion, diced
- Four stalks celery, diced
- 4 large mushrooms, chopped small
- 2 garlic cloves, minced
- 1 teaspoon each (dried leaves), Parsley, sage, rosemary and thyme – to taste, sprinkle lightly till you smell the aroma, add more to your preference
- Salt and pepper to taste
- 1 cups of black rice, cooked and cooled
- ½ cup raisins
- ½ cup pecans or walnuts, chopped
- Cranberry sauce for garnish
- 1 large Butternut Squash, cut in half lengthwise and seeds cleaned out. I cleaned out a bit more pulp to make room for the dressing.
How to make Roasted Squash with Black Rice
- Prep all your ingredients
- Clean your squash and partially bake in the oven till tender, do not overcook, set aside
- Put a large sauté pan on the stove and heat, add oil if desired
- Sauté the onion for a few minutes till transparent
- Add in the celery and garlic, sauté for a couple more minutes
- Add in the mushrooms (add a bit of salt) and cook down till tender
- Add in the spices, salt, and pepper to taste
- Add in black rice, raisins, and pecans, mix well
- Fill each side of your roasted squash with the filling
- Quickly fit the stuffed squash sides together and tie with food friendly twine
- Set aside to roast about 30 minutes before your meal
- Place in the oven and bake at 400 for about 30-40 minutes
- Remove from oven, slice, and serve with your sides and garnish with cranberry sauce.
What a beautiful festive and intensely satisfying dish. Enjoy
Roasted Squash Stuffed with Black Rice
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