Stuffed squash is one of our favourite Holiday dishes. Rich with flavour and robust with nutrients, it's a great main dish or cut into smaller portions makes a delicious side dish as well.
Stuffed Squash (Serves 8)
- 1 large winter squash—buttercup, kabocha or Hubbard
- olive oil or sunflower oil to oil skin of squash
Preheat oven to 350º F.
Remove top of squash, jack-o-lantern style, and scoop out seeds and fibrous pulp. Replace top and lightly oil outer skin of squash. Place in baking dish with:
½ inch purified water
Bake, uncovered, about 25 minutes. Remove from oven and allow to cool while preparing stuffing.
In fry pan, on medium, heat:
1 tablespoon avocado oil
3 onions, diced small
Cook until translucent, approximately 5 minutes, then add:
3 celery stalks, diced
Cook until tender, approximately 10 minutes, then add:
2 pears, cored and cubed
1⁄2 cup raisins
pinch of dried basil or rosemary, crushed
Cook 3-5 minutes, then transfer the mixture to a large bowl and add:
3 cups cooked brown rice or other grains you enjoy
1 cup pecans
Set aside to cool.
To stuff squash, pack the stuffing firmly into opening until full. Increase oven temperature to 350º F.
Replace the top of the squash and place it in a baking dish with 4 tablespoons purified water in bottom. Cover and bake until it pierces easily with a fork and stuffing is hot. Baking time varies depending on squash size, anywhere from 1 to 3 hours.