We made the YUMMIEST dinner for Thanksgiving and I wanted to share this recipe. It was so, so good and the beautiful colors would perfect for a Christmas dinner table too. Adapted from Herbivoracious.
Now, you know me and recipes. My changes from the original are a guess, but I think it’s pretty dang close.
Winter Squash Stuffed with Wild Rice, Orzo and Brown Butter
Serves 4 as an entree
Preparation time: 45 minutes
- 2 delicata squash or 1 big winter squash (which is what we used)
- 8 T. unsalted butter
- 12 leaves fresh sage
- 4 oz. orzo pasta
- 4 oz. wild rice
- 1 T. lemon juice
- 1/2 c. dried cranberries
- 1/2 c. pepitas (green, hulled pumpkin seeds – or substitute chopped almonds)
- handful of fresh pomegranate seeds
- italian parsley
- salt
- pepper
Cook the wild rice according to the package.
Meanwhile, carefully halve the squash, remove the seeds (a tablespoon or ice cream scoop works well), rub with oil and roast in the oven at 375 degrees until thoroughly tender. When they come out, rub the inside with any leftover brown butter – see below).
In a small saucepan over medium heat, melt 8 T butter and allow it to keep cooking until it develops a nutty / caramel aroma and light brown color, about 5 minutes. Remove from heat.
While the butter is still hot, tear the sage leaves and add them in, allowing them to steep for awhile.
Boil the orzo according to package directions, being sure to leave it al dente.
Drain the orzo. Add the brown butter and crispy sage leaves, lemon juice, and toss with the orzo and wild rice. You may not need all of the butter. Put some on the inside of the squash.
Toast the pepitas in a skillet, toaster oven, or oven until slightly browned and smelling good.
Add the cranberries to the orzo.
Season with salt and pepper to taste.
Mound the orzo into the squash.
At this point you can refrigerate them for later use, or serve immediately.
To serve, garnish with the parsley, pepitas and pomegranate seeds, a good finishing salt, and a grind of black pepper.
