Recipe: Wild Rice and Mushroom Stuffed Squash

Serves 6.

Note: Look for round squashes about 5 inches across, like sweet dumpling, or very small acorn, red kuri or the small delicatas visible in the photo. These can be made ahead of time and reheated, they even freeze well, so you can save the flavors of fall for meals throughout the winter. The smoked almonds give the dish a smoky crunch; you can substitute toasted whole almonds and smoked salt, if you prefer. This can be made two days ahead and reheated. From Robin Asbell.

• 3 Sweet Dumpling squash, or other very small winter squash

• 3/4 c. uncooked wild rice

• 2 c. water

• 1 tbsp. extra-virgin olive oil

• 1 large onion, chopped

• 2 tbsp. fresh sage, minced

• 1 c. breadcrumbs, about 2 slices whole-wheat bread, ground in a food processor

• 1 tsp. dried thyme

• 1/2 tsp. black pepper

• 1/2 tsp. salt

Directions

Preheat the oven to 400 degrees. Cut squashes from stem to tip, then scoop out the seeds and discard. Place the squash, cut side down, on an oiled sheet pan and roast for 25 to 30 minutes. When they are tender when pierced with a paring knife, take out and cool on a rack.

Cook the wild rice by boiling it in water. Hand-harvested Minnesota wild rice cooks in 20 minutes; shiny black cultivated wild rice can take up to an hour. Drain and reserve.

In a large sauté pan, heat the olive oil over medium-high heat and add the onions and mushrooms. Sauté, stirring often, until the onions are soft and the mushrooms are browned and shrunken, about 8 minutes. Add the fresh sage and stir for a minute, then take off the heat, transfer the mixture to a large bowl to cool.

When the squashes are cool enough to handle, scoop their flesh into the bowl, being careful to leave enough so the shells hold their shape. Place the shells in a casserole dish or on a sheet pan.

Spoon the squash mixture back into the shells, and smooth the tops. Spritz or brush with oil for a crisper top. Bake for 30 minutes, until browned and heated through.

Nutrition information per serving:

Calories320Fat12 gSodium350 mg

Carbohydrates48 gSaturated fat1 gTotal sugars5 g

Protein10 gCholesterol0 mgDietary fiber11 g