Company's Coming Stuffed Winter Squash

Name: Company's Coming Stuffed Winter Squash
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters apple, diced; 1 Tbsp balsamic vinegar; 473 milliliters brown basmati rice; 4 smalls delicata squash (about 4-inch diameter) or 4 small butternut squash (about 4-inch diameter) or 4 small banana squash (about 4-inch diameter) or 4 small acorn squash (about 4-inch diameter) or 4 small buttercup squash (about 4-inch diameter); 1 pinch cayenne; 3 stalks celery, thinly sliced; 2 teaspoons cumin; 237 milliliters currants or 1 cup raisins; 1 teaspoon dried thyme; 3 Tbsps fresh rosemary, chopped or 1 tablespoon dried rosemary; 3 Tbsps fresh sage, chopped or 1 tablespoon dried sage; 4 garlic cloves, minced; 8 servings fresh ground black pepper; 2 Tbsps olive oil; 1 teaspoon dried oregano; 1 teaspoon paprika; 237 milliliters 1⁄2 bunch parsley, chopped; 8 servings parsley (to garnish); 355 milliliters pecans; 1 red bell pepper, diced; 1 teaspoons sea salt; 8 servings sea salt; 2 Tbsps tamari; 2 Tbsps umeboshi vinegar or 2 tablespoons use rice vinegar; 1 liters water; 237 milliliters wild rice; 1 yellow bell pepper, diced; 2 larges yellow onions, diced

Company's Coming Stuffed Winter Squash is It can be enjoyed any time, but it is especially good for Winter. A mixture of olive oil, umeboshi vinegar, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

. Wash squash and trim ends.

Ingredients you will need

Squash

Cut squash crosswise into halves and scoop seeds out. Set aside.Rinse basmati and wild rice in a strainer under cold running water.

Ingredients you will need

Wild Rice

Squash

Seeds

Water

Equipment you will use

Sieve

Heat 1 tablespoon olive oil in a large saucepan; add rice and cook 5 minutes.

Ingredients you will need

Olive Oil

Rice

Equipment you will use

Sauce Pan

Add water to rice and bring to a boil. Reduce flame and cook covered 40 minutes or until water is absorbed and steam holes form in rice.

Ingredients you will need

Water

Rice

Heat 2 tablespoons olive oil in a large skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add cumin, paprika, thyme, oregano and cayenne and saut for two minutes.

Ingredients you will need

Ground Cayenne Pepper

Oregano

Paprika

Cumin

Thyme

Add onions, garlic, celery, peppers and parsley. Cook 20 minutes. Stir in raisins, apples, fresh rosemary and sage. Cook 10 minutes more.Preheat oven to 375F .

Ingredients you will need

Fresh Rosemary

Parsley

Peppers

Raisins

Apple

Celery

Garlic

Onion

Sage

Equipment you will use

Oven

Spread pecans on a baking sheet.

Ingredients you will need

Pecans

Spread

Equipment you will use

Baking Sheet

Place baking sheet in oven and roast pecans 8 to 10 minutes until theybegin to release their aroma. Be careful not to burn them.

Ingredients you will need

Pecans

Equipment you will use

Baking Sheet

Oven

Remove pecans from the oven and combine them with the cooked rice,vegetables, tamari, umeboshi and balsamic vinegar in a large mixing bowl.

Ingredients you will need

Balsamic Vinegar

Cooked Rice

Vegetable

Pecans

Tamari

Equipment you will use

Mixing Bowl

Oven

Add salt and pepper to taste.Stuff rice mixture firmly into squash halves.

Ingredients you will need

Salt And Pepper

Squash

Rice

Place squash in a roasting pan with 1/2 cup water. Cover with foil and bake 45 minutes or until squash is easily pierced with a fork. To serve, slice squash into 1-inch rings and garnish with Italian parsley.Note: Any leftover stuffing can be baked for 30 minutes at 375F in a lightly oiled, covered 2-quart casserole.

Ingredients you will need

Flat Leaf Parsley

Stuffing