Last fall, I was in the car listening to The Splendid Table on NPR when they started discussing whole stuffed and roasted squash. I was inspired, and later that week I started to play around with the idea.
Not long after that, I made some for a dinner party I was catering. For our “fall feast” last month, I did another adaptation. The first step is to make the filling—which is the recipe I’m posting today. (I’ll post the whole stuffed squash on Tuesday.)
This is also great as a side dish.
Wild Rice Pilaf
Makes 5-6 cups
1 cup wild rice
4 cups water
2 tablespoons olive oil
1/2 cup minced shallot
1/2 cup chopped kale
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
1 cup assorted dried mushrooms, rehydrated and chopped
1/2 teaspoon white pepper
2-3 tablespoons olive oil
1 cup small dice butternut squash
1/2 cup dry sherry
Place water and rice in a 4-quart pot with a tight-fitting lid. Bring to a boil for 2-3 minutes. Reduce heat and simmer for about an hour. Remove from the heat, and let rice cool until most of the water is absorbed.
While the rice is cooking, peel and dice the squash. Toss it in 2-3 tablespoons of olive oil and sprinkle with about a teaspoon of Kosher salt. Roast the squash on a baking sheet or in a cast-iron pan in a 400 degree oven for about 30 minutes or until golden.
While the squash is roasting, sauté the shallots and kale in the remaining olive oil over medium to medium-low heat for about 3 minutes. Add mushrooms and sherry, and sauté for another 3 minutes. Remove from heat and add herbs, salt and pepper.
Tina’s Tip: Be sure to remove any tough stems or dirt from the rehydrated mushrooms.