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Stuffed Honeynut Squash with Quinoa and Wild Rice Recipe

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4.3 from 7 reviews

This Stuffed Honeynut Squash recipe features tender roasted honeynut squash filled with a wholesome mixture of wild rice, quinoa, lentils, sautéed mushrooms, and aromatic herbs. Topped with fresh pomegranate seeds and candied pecans, it offers a delightful balance of savory flavors and textures perfect for a hearty, nutritious vegetarian meal.

Ingredients

Honeynut Squash

  • 4 Honeynut Squash (see note 1)
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • ⅛ tsp black pepper

Grains and Lentils

  • 1 cup wild rice, rinsed
  • 1 cup quinoa, rinsed (any type)
  • 1 cup Pardina lentils or French green lentils, picked and rinsed (see note 1)

Vegetables and Flavorings

  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • 1 tsp dry thyme
  • ½ tsp dry rosemary
  • ¼ tsp ground black pepper
  • 1 lb white or cremini mushrooms, chopped small

Oils and Seasonings

  • 2 tbsp extra virgin olive oil, divided
  • 2 ½ tsp salt, divided

Toppings and Dressing

  • ¼-⅓ cup fresh pomegranate seeds
  • 3 tbsp homemade candied pecans or store-bought candied pecans or roasted pumpkin seeds
  • Pomegranate vinaigrette (to taste)

Instructions

  1. Roast the Honeynut Squash: Preheat your oven to 400ºF and line a baking sheet with parchment paper. Cut the stem off each honeynut squash and slice them in half vertically. Scoop out the seeds carefully. In a small bowl, mix together 1 tablespoon olive oil, ½ teaspoon salt, and ⅛ teaspoon black pepper. Brush this mixture onto the cut sides of the squash halves. Place the squash cut side down on the baking sheet and roast for 30 to 45 minutes until the skin softens and yields to gentle pressure, checking both ends as the hollow side cooks faster than the stem side.
  2. Cook the Wild Rice: In a medium pot, bring 6 cups of water and 1 teaspoon salt to a boil. Rinse the wild rice thoroughly using a fine mesh colander. Add the wild rice to the boiling water and cook uncovered for 35 to 40 minutes until it is tender but still slightly chewy, with some grains splitting open. Drain the rice and transfer it to a large mixing bowl.
  3. Cook the Quinoa: Heat 1 teaspoon of olive oil in a medium saucepan over medium heat. Add the rinsed quinoa and ½ teaspoon salt and sauté for 3 to 5 minutes while stirring frequently, coating the quinoa in oil. Pour in 1 ⅓ cups of water, bring it to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes or until all water is absorbed and quinoa is tender but not mushy. Remove from heat and fluff with a fork. Let it cool slightly before transferring it to the bowl with the wild rice.
  4. Prepare Lentils: Rinse and pick through the lentils to remove any debris. Cook them separately according to package instructions (usually simmered in water until tender but firm) and add to the rice and quinoa mixture once cooked and drained. (Note: Based on the lentil type, cooking typically takes 20 to 30 minutes.)
  5. Sauté Aromatics and Mushrooms: Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onions and garlic and cook until translucent and fragrant, about 5 minutes. Stir in dried thyme, rosemary, and black pepper. Add the chopped mushrooms and cook for another 8 to 10 minutes until they release their moisture and become tender. Season with 1 teaspoon salt, adjust to taste.
  6. Combine Filling: Mix the sautéed mushroom mixture into the bowl with wild rice, quinoa, and lentils, stirring gently until well combined. Adjust seasoning with remaining salt as needed.
  7. Stuff Squash and Garnish: Once the roasted honeynut squash halves are cool enough to handle, fill each half generously with the grain and mushroom mixture. Sprinkle fresh pomegranate seeds and candied pecans or pumpkin seeds over the top. Drizzle with pomegranate vinaigrette to taste before serving.

Notes

  • Note 1: Honeynut squash is a small, sweet variety of butternut squash that roasts quickly and has a nutty flavor. If unavailable, small butternut squash can be used instead.
  • Lentils should be cooked separately until tender before combining to ensure even texture in the stuffing.
  • The cooking times for roasting the squash can vary depending on their size; check doneness by testing softness with a fork or gentle squeeze of the skin.
  • Candied pecans can be homemade by coating pecans in sugar and lightly toasting, or store-bought versions can be used.
  • Pomegranate vinaigrette enhances the dish’s tangy sweetness but can be substituted with any preferred vinaigrette or omitted for a lighter option.

Find it online: https://marthatasty.com/stuffed-honeynut-squash-with-quinoa-and-wild-rice-recipe/