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This is a delicious and easy dish that can be prepared in advance and assembled fresh right before serving.
1 delicata squash
3/4 cup wild rice (see note)
1/4 cup sauteed onions
1/4 cup sauteed mushrooms
1 handful dried cherries or cranberries (unsulfured, unsweetened)
1 handful of pine nuts, pumpkin seeds, or sunflower seeds
salt substitute or salt, to taste
pepper, to taste
Preheat the oven to 350 degrees Fahrenheit.
Slice the delicata squash in half lengthwise and scoop out the seeds. (Peel is edible.)
Place squash cut-side down in a large pan with some water at the bottom of the pan.
Pierce the squash with a fork, cover, and bake for 30 to 40 minutes until squash is soft when poked with a fork.
Cook rice according to package instructions.
Mix with onions and mushrooms and season with salt sub or salt and pepper.
Mix in dried fruit.
To assemble, fill the cavity of the squash with rice mixture and sprinkle with nuts/seeds.
Photography by Rivka Braverman
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