I love the look of the Blue Hubbard Squash before it’s been cooked.
Stuffed Hubbard Squash
I love the look of the Blue Hubbard Squash before it’s been cooked. Check out the grayish-blue skin and bright orange flesh. So cool! This dish is a great addition to any meal, especially Thanksgiving or Christmas dinner.
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- 1 Hubbard squash
- 2 chopped Celery stalks and leaves
- 1 cup sliced Leek
- 1-2 Tablespoon Margarine, Vegan Butter or Olive Oil
- 1 teaspoon ground sage
- 1 teaspoon ground Thyme Leaves
- 1/2 cup toasted walnuts
- 1 cup loosely packed chopped Spinach
- 1/2 cup dried Cranberries
- 1 teaspoon grated Ginger
- 2-3 cloves minced or crushed Garlic
- 1 cup chopped Mushrooms (Shiitake, Portabello/Portabella, or white will all do nicely)
- 1 Tablespoon tamari
- Pepper to taste
- 1 cup Wild Rice
- 2 1/2 cups Vegetable Broth
- Cut the squash with a beveled cut so that the “lid” can be placed back on the opening and will not fall in.
- Scoop out the *seeds with a spoon and set aside.
- Place the squash in a lightly oiled baking dish or roasting pan.
- Bake at 375 degrees Fahrenheit for 45 minutes to an hour and a half or until tender (the time will depend on the size of the squash).
- When the squash is cool enough to touch it can be stuffed. Spoon the prepared stuffing loosely in to the squash cavity.
- Lower the oven temperature to 350 degrees Fahrenheit, place the squash lid back on and return it to the oven and cook for approximately 25 to 30 more minutes or until the stuffing is heated through.
- Scoop the squash out of the skin with the stuffing and enjoy!
- Cook wild rice according to instructions on the box or bag, replacing the water (but respecting the measurements) with your vegetable broth.
- In a frying pan, warm the oil/margarine and sauté celery, leeks, garlic and ginger until the whites of the leeks are tender and almost translucent.
- Add mushrooms, tamari, pepper, sage and thyme.
- Continue cooking for a 3-5 minutes.
- Turn off heat and add spinach, cranberries and 2/3 of the walnuts. Stir well.
- Once the rice is finished, add it to your mixture along with 1/4-1/2 cup vegetable broth so that it’s wet but not soupy.
- If serving as a side dish, pour stuffing into a lightly oiled baking pan, sprinkle with remaing 1/3 walnuts and bake in a preheated oven at 375°F for about 20-25 minutes.
- If you’re using this as a stuffing for squash, scoop mixture into squash and top with remaining walnuts before placing in the oven.
- *Seeds can be soaked, seasoned and toasted in the oven like pumpkin seeds.
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