Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Chestnut, Wild Rice and Pecan Stuffed Squashes
Grains - Rice - 
- 
INGREDIENTS
- 1/2 lb / 225 g fresh chestnuts or 1 1/4 cups cooked peeled chestnut pieces
- Water
- 1 cup wild rice
- 3 cup water
- 1 t salt
- 4 or 5 squashes (sugar pumpkins, acorn, small butternut, delicata, sweet dumpling)
- Canola oil
- 1 small onion, finely chopped
- 3 stalks celery, finely chopped
- 5 cloves garlic, crushed
- 3 T extra virgin olive oil
- 1/4 cup water
- 4 slices 100% whole wheat bread 1/2 lb / 225 g mushrooms, chopped
- 2/3 cup pecans toasted and broken into pieces
- 3/4 t salt or to taste
- 1/2 t dried thyme leaves
- 1/2 t dried oregano
- 1/2 t poultry seasoning
- Freshly ground black pepper
- Chopped parsley for garnish
METHOD
Combine wild rice, water, and salt in a 2 quart (2 L) saucepan, cover and bring to a boil over high heat. Turn heat down to medium-low, and cook for 45 to 55 minutes, or until soft.
Cut squashes in half with a firm chef's knife, scoop out seeds, and brush cavities with oil. Arrange on a baking sheet, cut side down, and bake at 400F/205C/gas mark 6 for 30 minutes.
To prepare stuffing, combine onion, celery, garlic, olive oil, and water in a large skillet, and saute until soft and transparent, about 5 to 6 minutes. Toss into bowl with chestnuts. Toast whole wheat bread in toaster until bread is dry. Cut into small cubes and add to bowl with chestnuts. Add remaining ingredients to bowl and mix well. Adjust seasoning to taste.
Remove squashes from oven and generously fill cavities with stuffing. Cover with aluminum foil, dull side up, and bake for 30 minutes more or until squashes are tender. Sprinkle with chopped parsley and serve.
Serves 8 to 10.
NOTES
posted by Mr Falafel
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