Give thanks to the bounty of Vancouver Island with a show-stopping side dish featuring locally grown squash. This recipe combines the rich, sweet flavors of Vancouver Island squash with a hearty and savory stuffing, creating a centerpiece that celebrates both tradition and the island's culinary treasures. Pick up local squash at farm stands, local grocers or, if you're lucky, from your own garden!
INGREDIENTS
For the Squash:
- 2 medium-sized Vancouver Island-grown squash (Butternut or Acorn work well)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup pure maple syrup (local, if available)
For the Stuffing:
- 1 cup wild rice
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 1 cup cremini or wild mushrooms, chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or hazelnuts
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
- Salt and black pepper to taste
METHOD
Preparing the Squash:
-
Preheat Your Oven:
- Preheat your oven to 375°F (190°C).
- Preheat your oven to 375°F (190°C).
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Cut and Hollow Out:
- Cut the tops off the squash and scoop out the seeds and fibers.
- Season the insides with a pinch of salt and black pepper.
- Cut the tops off the squash and scoop out the seeds and fibers.
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Maple Glaze:
- Brush the inside and outside of each squash with olive oil and drizzle a bit of maple syrup inside.
- Place the squash on a baking sheet lined with parchment paper.
- Brush the inside and outside of each squash with olive oil and drizzle a bit of maple syrup inside.
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Roasting Squash:
- Roast the squash in the preheated oven for about 30-35 minutes or until they are fork-tender but still hold their shape.
- Remove from the oven and set aside.
- Roast the squash in the preheated oven for about 30-35 minutes or until they are fork-tender but still hold their shape.
Preparing the Stuffing:
-
Cook Wild Rice:
- In a saucepan, combine the wild rice and vegetable or chicken broth.
- Bring to a boil, then reduce the heat, cover, and simmer for about 40-45 minutes or until the rice is tender and has absorbed the liquid.
- Remove from heat and fluff with a fork.
- In a saucepan, combine the wild rice and vegetable or chicken broth.
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Sauté Vegetables:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, celery, and carrot.
- Sauté until the vegetables are soft and fragrant.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, celery, and carrot.
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Add Mushrooms and Herbs:
- Stir in the chopped mushrooms, thyme, rosemary, salt, and black pepper.
- Cook for an additional 5-7 minutes until the mushrooms have released their moisture and become tender.
- Stir in the chopped mushrooms, thyme, rosemary, salt, and black pepper.
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Combine and Finish:
- In a large mixing bowl, combine the cooked wild rice, sautéed vegetable and mushroom mixture, dried cranberries, and chopped nuts.
- Mix well to create your stuffing.
- In a large mixing bowl, combine the cooked wild rice, sautéed vegetable and mushroom mixture, dried cranberries, and chopped nuts.
Bringing It All Together:
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Stuff and Roast:
- Fill each roasted squash with the prepared stuffing, packing it gently but firmly.
- Fill each roasted squash with the prepared stuffing, packing it gently but firmly.
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Return to Oven:
- Place the stuffed squash back in the oven for an additional 15-20 minutes or until the stuffing is heated through and the squash is tender.
- Place the stuffed squash back in the oven for an additional 15-20 minutes or until the stuffing is heated through and the squash is tender.
Carefully transfer the stuffed squash to a serving platter, garnish with a sprinkle of fresh thyme or rosemary, and serve as a magnificent Thanksgiving centerpiece.
Pro Tip: Drizzle a bit more maple syrup over the stuffed squash just before serving for an extra touch of Vancouver Island sweetness.