This stuffed squash recipe from our friends at Duxbury Saltworks is the bright, vibrant, vegetable side your holiday table has been asking for!
WILD RICE is rich source of antioxidants and contains over ten times the antioxidants found in white rice.
BUTTERNUT SQUASH is fan excellent source of of beta-carotene and alpha-carotene, both of which play an essential role in immune health.
NATURAL SEA SALT contains 82 essential trace nutrients that help to support almost all of the body's vital functions.
Duxbury Saltworks' Stuffed Squash
1 large Butternut squash
1 large Carrot, peeled and diced
1 stalk Celery stalk, diced
½ cup Red onion, finely chopped
3 cloves Garlic, minced
1 cup Wild rice, rinsed
2 tbsp Olive oil
2 cups The Hale Bone Broth
¼ cup Unsweetened Dried Cranberries, loosely chopped
4 oz Baby spinach, loosely chopped
1 Tbsp Rosemary, finely chopped
1 tsp Sage, finely chopped
½ tsp Black pepper
Preheat oven to 400 degrees.
Cut squash in half lengthwise and spoon out seeds. Liberally coat all sides with olive oil, season with sea salt, and lay face down in the middle of a large rimmed baking sheet.
Bake squash until tender, for 30-40 minutes.
Meanwhile, in a large dutch oven, heat 1 Tbsp oil in over medium heat until it shimmers.
Add carrot, celery, onion, and garlic and saute for 3 minutes.
Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed, about 18 minutes.
Remove from heat and stir in the cranberries, spinach, rosemary, sage, salt, and pepper. Cover and set aside.
When the squash is done baking, remove from the oven and let cool for 10 minutes.
Scoop most of the flesh from the inside and incorporate into the rice mixture.
Firmly pack the mixture into each half of the squash and place back on the baking tray.
Drizzle both sides with additional oil and season with Classic Sea Salt
Bake for an additional 15 minutes until the stuffing is warmed through and serve.
When scooping the squash, leave a thin rim of flesh behind to help the squash keep its shape.
Have leftover stuffing? Warm it up the next day and serve with a fried egg on top for a delicious fall brunch!
If you have room in your oven, broil the squash for a minute or two to brown the stuffing and give it a nice crunch.