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Categories: Healthy Eating, Sides, Vegetarian

Delicata squash and wild rice

Squash is so beautiful and abundant this time of year, it seems a shame to leave it off the Thanksgiving menu. So we created two easy dishes using especially pretty varieties: the delicata, an oblong golden squash with greenish stripes, ... Read more

Total time: 2 hours | Serves 8
Note: This recipe is from Mayi Brady of the Times Test Kitchen.
  • 4 delicata squash (about 4 pounds)
  • Salt, pepper
  • 2 tablespoons butter, cut into small pieces, divided
  • 1 tablespoon olive oil
  • 2 ounces pancetta, chopped
  • 1 small onion, chopped
  • 2 cups cooked brown rice
  • 1 cup cooked wild rice
  • 1/4 cup toasted pine nuts
  • 1/4 cup dried cranberries
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons lemon juice

Step 1Heat the oven to 375 degrees.

Step 2Cut the squashes in half crosswise and scoop out the seeds. Trim about one-fourth inch off the bottom of each so it will stand up. Place cut side up on a baking sheet. Season with salt and pepper to taste and dot with 1 tablespoon of the butter. Bake until very tender, about 1 hour.

Step 3Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook until browned and crisp, 5 minutes. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the brown rice, wild rice, pine nuts, dried cranberries, thyme and lemon juice. Stir to combine. Set aside.

Step 4Remove the squash from the oven and carefully scoop out the cooked squash; keep the shells intact. Chop the cooked squash and stir into the rice. Adjust the salt and pepper. Spoon the rice into the squash shells and set them on a baking sheet. Top each with a small piece of the remaining butter. Bake until the rice is heated through and the tops are slightly crisp, 30 to 40 minutes.

Each serving:
209 calories; 173 mg. sodium; 11 mg. cholesterol; 8 grams fat; 3 grams saturated fat; 32 grams carbohydrates; 5 grams protein; 6.67 grams fiber.
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