
Wild Rice Dressing with Optional Roasted Delicata Squash
Skip the bread and butter but lose none of the homey flavor.
Ingredients
2 Tbsp. olive oil
1 medium yellow onion, diced
4 stalks celery; cleaned, trimmed and diced
2 medium carrots; cleaned, trimmed and diced
1 1/2 cup wild rice, rinsed well
2 medium cloves garlic, minced
2 tsp. oregano
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. ground cumin
½ tsp. salt
Freshly ground black pepper
4-5 cups vegetable broth
⅓ cup chopped pecans
2-3 Tbsp. parsley, chopped
2-3 Tbsp. thyme, chopped
Optional: 3 delicata squash; ends trimmed and cut in half lengthwise
Directions
Set a large sauté pan with lid (or Dutch oven) over low heat.
Add the olive oil. When hot, add the onion, carrot, garlic and celery. Cook, stirring occasionally until translucent (about 5 minutes).
Add the spices and rice. Cook, stirring frequently, for about 3-4 minutes.
Add one-third of the broth. Increase heat and bring to a boil while stirring frequently.
Reduce heat to a simmer and add the rest of the liquid. Cover and cook for 25 minutes.
Remove mixture from heat and stir in pecans, 1⁄4 cup olive oil, salt and pepper to taste.
Finish with chopped parsley and thyme.
If opting for the stuffed delicata squash:
Use a spoon to remove seeds from halves.
Brush insides with olive oil. Sprinkle with salt and pepper, place cut side down on a large baking sheet.
Bake for about 20 minutes at 450 degrees until fork-tender and golden around the edges. Remove from oven and cool.
When ready to serve, spoon rice dressing mixture into squash halves and reheat in a 375-degree oven for 15 minutes, or until an inserted skewer or fork comes away warm.