Winter Squash Stuffed with Apples & Gingered Rice
Thanks to contributing editor Lauren White for sharing this recipe!
2 medium acorn or butternut squashes
3/4 cup raw brown rice
2 tablespoons soy sauce
2 tablespoons canola or fragrant nut oil
1 small onion, chopped
2 medium apples, peeled, cored, sliced
1/3 cup chopped walnuts, almonds or pecans
1/2 cup apple juice
1/4 cup dry red wine
2 tablespoons honey
2 teaspoons freshly grated ginger
1 teaspoon curry powder
Preheat oven to 400 degrees F. Cut squashes in half, place cut side up in shallow baking dish, and cover with foil. Bake 35 to 45 minutes until easily pierced with fork, but still firm. Meanwhile, cook rice with soy sauce added to cooking water. Let squashes cool slightly, then scoop out pulp, leaving a 1/2-inch-thick shell of pulp remaining. Chop scooped out pulp and set aside. Heat oil in skillet, add onion and sauté over moderate heat until translucent. Add apple, sauté until softened, and add squash pulp, cooked rice and all other remaining ingredients. Stir together and remove from heat. Stuff squash halves with rice mixture, arrange in lightly oiled baking dishes, and bake 20 minutes more.
Serves 4 to 6.
From “Vegetariana,” by Nava Atlas. Little, Brown and Co., Boston, 1984.