Wild Rice Stuffed Kabocha Squash

A delicious member of the squash family, Kabocha.
The delicious flavor of a kabocha squash is much like a blend of pumpkin and sweet potato. These Japanese pumpkins are harvested in the fall and filled with medicinal goodness. High in Vitamin A, which is important for skin health, and is essential for good vision and improves skin problems due to aging. This super squash also boasts a good amount of vitamin C and fiber. They are delicious baked, steamed, stuffed or pureed. Don't throw the seeds away. Season them and toast them for a yummy snack.

Print the recipe here.

INGREDIENTS:

• 1 medium kabocha squash

• 2 tablespoon ghee divided

• 1 cup chopped celery

• 1 cup chopped carrot

• 1 cup chopped leek

• 1 cup chopped fennel bulb

• 1 medium shallot

• 2 cloves of garlic

• 1/2 cup uncooked wild rice

• 4 cups vegetable broth

• 1 tablespoon fresh sage

• 1 tablespoon fresh thyme

• 1/2 cup uncooked long-grain brown rice

• 1 bunch kale chopped

• 1 cup toasted pecans

• 1 cup toasted hazelnuts

• 1 cup pomegranate seeds

• 1 teaspoon salt

• 1 teaspoon black pepper

DIRECTIONS

• Pre-heat oven to 375. Cut the squash in half, deseed, coat the flesh with approx 1 tablespoon ghee. Place cut side down in baking pan cook 30-40 minutes or until tender with a fork.

• While squash is cooking heat remaining ghee in a 4-quart pot. Add wild rice, celery, carrot, leek, shallot, garlic, and fennel.

• Saute for 5 minutes. Stir in broth and bring to a boil. Cover, reduce to simmer and cook for 25 minutes.

• Stir in brown rice and bring back to a boil, reduce to simmer, cover and cook for 30 minutes or until the liquid is absorbed.

• Remove from heat, let stand 5 minutes, fluff with a fork, then stir in the sage, thyme, pecans, hazelnuts, kale, and pomegranate seeds.

• Fill the squash halves with rice stuffing, say grace and enjoy.