Recipes

Wild Rice and Mushroom Stuffed Squash

Hello Fall ! This Kewpie Wild Rice and Mushroom Stuffed Squash is Squash Goals !
Preparation
1. Prepare the squash for roasting: Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.

2. Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.

3. Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.

4. Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient.

5. Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.

6. Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.
Ingredients
1 Acorn squash
1 to 2 cups veggies-- onions, mushrooms, kale
1/2 cup cooked grains-- rice,barley, quinoa, millet, or farro
2 tablespoons Kewpie Deep Roasted Sesame Dressing

Source: Kewpie USA Facebook

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Kewpie

Since 1919, Kewpie has been inspiring home and professional chefs alike with its delicious mayonnaise and innovative dressings. Now we want to inspire your inner chef. Unleash your creativity and explore new flavors. If you ask us, everything can use a little Kewpie.

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