Monday, October 25, 2010

Delicata with Wild Rice and Cranberry Stuffing

I grew delicata for the first time and wasn't exactly sure what to do with it. The recipes I found online were your standard squash recipes: butter and brown sugar. I wanted something more savory, so I came up with something on my own. Our exchange student had never had wild rice before, so I knew that was in and it just sort of evolved from there.
  • 1 cup uncooked wild rice
  • 1/4 cup craisins
  • 2 TBS chopped scallions
  • 1 TBS chopped medium-hot pepper
  • 1/2 tsp ground rosemary
  • 3 TBS fresh thyme
  • 1/4 tsp fresh chopped sage
  • 2 TBS butter
  • 1 TBS honey
  • 2 Delicata squash

Cut the delicata lengthwise and scoop the seeds out. The seeds are said to be good for roasting, and this is an heirloom squash, so you may want to try to save the seeds.

Cook the wild rice in 2 cups water until tender. Add craisins, onion, herbs, and honey. Mix well and stuff the delicata halves with the mixture.

I baked these at 400F in a claypot cooker for 40 minutes. You could probably get by with 350F in a regular baking dish.

This was the first time that I had eaten delicata. It was a tiny bit mealy, but sweet. The skin, although fairly hard when raw, is soft enough to cut with a fork after cooking and completely edible.

The recipe? It was delicious! I will definitely be making this again. And the stuffing could be a stand alone dish as well.

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