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Winter Squash with Wild Rice Stuffing
By Chef Christina Pirello

Ingredients

2 medium Kabocha Squash tops removed jack-o-lantern style and seeds removed
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Barley Malt
Sea Salt to taste

Stuffing

3/4 cup Basmati and Wild Rice Pilaf or Wild Rice
1 1/2 cups Water spring or filtered
Sea Salt to taste
Extra Virgin Olive Oil
2 cloves Organic Garlic finely minced
1 Red onion finely diced
1 stalk Organic Celery diced
1 ounce Tempeh coarsely crumbled
1/2 teaspoon Dried Basil
1/2 cup Pine Nuts
1/2 cup Dry White Wine
2 cups Whole Grain Sourdough Bread firmly packed and shredded
1 cup Orange Juice

Directions

Preheat oven to 375 degrees.

After hollowing out squash, whisk together oil, barley malt, and a pinch of sea salt. Using your fingers, rub the mixture over the outsides and insides of the squash.

Place the squash in a baking dish, replacing the caps.

Add water to accumulate about one half inch of water.

Cover with foil and bake until the squash pierces easily with a fork, but is still firm, about 45 minutes.


While the squash bakes make the stuffing.

Place wild rice and water in a heavy pot and bring to a boil.

Add a pinch of salt, cover, reduce heat to low and cook until all liquid has been absorbed and rice is tender, about 35 minutes.

Set aside.

Place a small amount of oil, garlic, and onion in a skillet and turn heat to medium.

When the onion and garlic begins to sizzle, add a pinch of sea salt and sauté for 2-3 minutes.

Stir in celery and sauté for 1 minute.

Stir in tempeh and dried basil and sauté until tempeh begins to brown, about 5 minutes.

Add pine nuts and wine, and season to taste with sea salt.

Cover and cook for 5-7 minutes.

Remove cover and cook until all liquid has been absorbed.

Place bread in a mixing bowl and add cooked rice, sautéed vegetables and tempeh and orange juice.

Mix well until a soft stuffing forms - soft, but not too wet.


Stuff each squash abundantly and replace in baking dish.

Lay caps in baking dish next to squash, not on top.

Cover with foil and bake until squash is quite tender, 35 minutes to one hour, depending on the size of the squash.

Remove from oven and allow squash to cool for about 10 minutes before transferring to a serving platter.