Recipe: Butternut Squash with Onion Stuffing (vegetarian)

BUTTERNUT SQUASH WITH ONION STUFFING

"Even those who have given up turkey welcome a Christmas dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the vegetarians at the festive feast."

4 butternut squash (about 4 lb)
2 cups water
3/4 cup raw wild rice
3 cups chopped red onion
1 clove garlic, minced
2 tbsp canola oil
3 cups whole wheat bread cubes
1 tbsp sesame seeds
1/2 tsp dried sage
1/2 tsp dried thyme
Salt to taste
1 cup orange juice

Preheat oven to 375 degrees F.

Halve squashes, scoop out and discard seeds and fibers. Place cut side up in a shallow baking dish. Cover and bake until easily pierced with a knife but still firm, about 50 minutes. Set aside to cool.

Meanwhile, bring water to a boil in a saucepan. Stir in rice, reduce heat and simmer, covered, until water is absorbed, about 40 minutes. Set aside.

Scoop out pulp from squash, leaving 1/2-inch (1 cm) thick shells. Set shells aside. Chop pulp and place in a large bowl. Set aside.

In a skillet, heat oil; saute onion and garlic until golden, about 3 minutes.

Stir rice, onion mixture and remaining ingredients into squash. Spoon mixture into squash halves and place in a foil-lined baking dish.

Cover and bake until heated through, about 20 minutes.

Makes 8 servings
Source: Vegetarian Gourmet magazine