Festive Stuffed Holiday Squash: A Spectacular Seasonal Centerpiece

Festive Stuffed Holiday Squash: A Spectacular Seasonal Centerpiece

As the holiday season approaches, there’s nothing quite like the aroma of roasted squash wafting through the kitchen. This stuffed holiday squash recipe transforms humble winter squash into a stunning centerpiece that’s sure to impress your guests. Combining the natural sweetness of seasonal squash with a savory, herb-infused filling, this dish offers a perfect balance of flavors and textures. It’s not only a beautiful vegetarian main course but can also serve as a memorable side dish alongside traditional glazed ham or other holiday favorites.

Ingredients

Ingredient Amount
Acorn or butternut squash 4 medium-sized
Wild rice blend 2 cups
Vegetable broth 4 cups
Cranberries (dried) 1 cup
Pecans (chopped) 1 cup
Yellow onion (diced) 1 large
Celery stalks (diced) 3 medium
Fresh sage leaves 8-10 leaves
Fresh thyme 2 tablespoons
Olive oil 3 tablespoons
Garlic cloves (minced) 4 cloves
Salt To taste
Black pepper To taste

Instructions

Preparing the Squash

1. Preheat your oven to 400°F (200°C). While waiting for it to heat up, line a large baking sheet with parchment paper.

2. Carefully cut each squash in half lengthwise. Using a spoon, remove all seeds and stringy parts, creating a clean cavity for the filling. Don’t discard the seeds – they can be roasted separately for a healthy snack!

3. Brush the cut sides of the squash with olive oil and season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.

Cooking the Rice Filling

4. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and has absorbed most of the liquid.

5. While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and celery, cooking until softened and translucent (about 5-7 minutes).

6. Add the minced garlic, chopped sage, and thyme to the skillet. Cook for another 2-3 minutes until fragrant.

Assembling the Dish

7. Once the rice is cooked, combine it with the sautéed vegetables in a large bowl. Fold in the dried cranberries and chopped pecans. Season the mixture with salt and pepper to taste.

8. Remove the squash from the oven once it’s tender when pierced with a fork (approximately 30-35 minutes). Flip the halves over and fill each cavity generously with the rice mixture.

9. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the filling is heated through and slightly crispy on top.

Serving Suggestions

This festive dish pairs beautifully with a variety of holiday sides. Consider serving it alongside gluten-free gingerbread men for dessert or offering almond flour Christmas cookies as a sweet finish to the meal.

Conclusion

This stuffed holiday squash recipe offers a perfect blend of seasonal flavors and wholesome ingredients. It’s a versatile dish that can be prepared in advance and reheated just before serving, making it ideal for busy holiday gatherings. The combination of wild rice, dried fruits, and nuts creates a satisfying texture while the fresh herbs add a wonderful aroma that fills your home with the spirit of the season.

Frequently Asked Questions

Can I prepare this dish in advance?

You can prepare the components up to 24 hours in advance. Cook the squash and prepare the filling separately, then store them in the refrigerator. When ready to serve, stuff the squash and reheat in a 350°F oven for 20-25 minutes until heated through.

What type of squash works best for this recipe?

While I recommend acorn or butternut squash, you can also use other winter squash varieties like delicata or sweet dumpling squash. Just adjust the cooking time based on the size and thickness of your chosen squash.

Is this recipe suitable for special diets?

This recipe is naturally vegetarian and can be made vegan by ensuring your vegetable broth is vegan-friendly. It’s also gluten-free and can be nut-free by omitting the pecans and replacing them with roasted pumpkin seeds.

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