We have pretty much every type of eater represented at our Thanksgiving table: vegetarian, meat-loving, gluten-free, dairy-free... you name it, they're probably feasting with us at some point over the holiday season! It can be a nightmare trying to find recipes that make everyone happy at the same time, but this Wild Rice Stuffed Squash with Curried Cashew Cream totally fits the bill!
{ Blog post updated 04/2024 }
Delicious Delicata Squash Boats
The delicata squash in this dish is first slathered with a curry and cinnamon spice mixture and roasted to perfection. Then it is stuffed with an exotic blend of long grain brown rice, Himalayan red rice, wild rice, and brown basmati rice mixed with sautéed onions, garlic, walnut pieces, dried bing cherries, and Lacinato kale. These gorgeous squash boats are delicious all on their own, but are really over the top when slathered with curried cashew cream sauce! (Also, since I'm still on my pickled cranberry kick I couldn't resist adding a few of those to the platter for color and that tangy/sweet burst of flavor!)
Wild Rice In California
California, renowned as the breadbasket of the world, has naturally become a leading producer of wild rice. Understanding the history behind this thriving industry reveals how California came to cultivate wild rice.
While the wild rice sector is relatively small compared to the state's extensive white rice industry, it has been expanding rapidly. The journey began in 1972 when Northern California white rice farmer Vince Vanderford received wild rice seeds from a Minnesota friend. Vanderford dedicated an acre and a half to this new crop and achieved impressive results, setting the stage for what would become a significant industry. By 1977, California started commercially producing wild rice, and by 1986, the industry had grown to include 50 farmers cultivating 15,760 acres.
Since then, the California wild rice industry has continued to expand and flourish, marking its growth as a noteworthy agricultural success story.
If you’ve tried this stuffed squash recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!
PrintWild Rice Stuffed Squash with Curried Cashew Cream
Don't think you have to go all the way with this recipe, you can simply make the rice filling as a side dish. It is incredible on its own!!
Don’t forget to rate the recipe and let me know what you think about this Stuffed Squash in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 4 as a main, 8 as a side 1x
- Category: Vegetarian Holiday Recipes
- Method: Baked
- Cuisine: Vegetarian
Ingredients
For the curried cashew cream
- 1 ½ cup raw cashews, soaked overnight or for 30 minutes in hot water, drained & rinsed
- 1 cup vegan "beef" broth
- 1 tablespoon curry powder
- ½ teaspoon coarse kosher salt
- ¼ teaspoon garlic powder
For the delicata squash
- 2 delicata squash, halved, seeds removed
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon cinnamon
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
For the filling
- 1 tablespoon olive oil
- ½ cup finely chopped red onion
- 3 cloves garlic, minced
- ¼ cup walnut pieces
- 2 cups cooked exotic rice blend
- 2 cups finely shredded Lacinato kale
- ¼ cup dried bing cherries, chopped
To garnish
- fresh thyme, Maldon salt, freshly ground black pepper
Instructions
Roast the squash
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Divide the oil between the 4 squash halves, drizzling it into the cavity of the squash where the seeds were. Using your hands rub the squash all over with the oil. In a little dish combine the curry powder, cinnamon, salt and pepper. Stir to combine then divide the spice mixture between the 4 squash halves. Use your hands to spread the spice mixture all over the squash halves then roast cut side down on the prepared baking sheet for 20 minutes.
Make the filling
- Heat the oil in a large skillet over medium high heat. Add the onion and a pinch of salt to the pan and sauté until translucent, about 4 minutes. Add the garlic and walnuts to the pan and cook for another 2-3 minutes until the garlic is golden brown and the walnuts are lightly toasted. Add the cherries and the cooked rice into the pan, stir to combine then add the shredded kale and cook, folding the ingredients together until the kale is completely wilted, about 3-5 minutes more. Allow to cool slightly before stuffing the squash.
- Fill each roasted squash half with the rice mixture, you will have some left that can be spread around the serving platter. Put the squash back into the oven to heat through for an additional 10 minutes.
Make the cashew cream
- While the stuffed squash is warming in the oven, combine the cashews, broth, curry powder, salt, and garlic powder in a high powered blender. Blend until smooth.
To serve
- Arrange any leftover rice on a serving platter, place the stuffed squash over that and garnish with fresh thyme, Maldon salt, and freshly ground black pepper. Serve with the curried cashew cream on the side. I also garnished our dish with pickled cranberries, because I'm obsessed!
Notes
I like to use vegan "beef" broth to cook the rice in this recipe, it really adds a great depth of flavor!
Nutrition
- Serving Size: Half of a stuffed squash
- Calories: 158
- Sugar: 5.1 g
- Sodium: 524.1 mg
- Fat: 8.2 g
- Carbohydrates: 20.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg
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What are the health benefits of delicata squash?
Delicata squash is full of potassium and fiber which help to lower blood pressure and promote gut health. It also contains necessary nutrients like Vitamins B and C, magnesium, and manganese.
Click here for more information on the health benefits of delicata squash.
Frequently Asked Questions
Laura says
Just served this recipe tonight for a dinner club. Really easy prep and the flavours remind me of Thanksgiving, especially with the pickled cranberries (piece de resistance). No need for an additional course, our tummies were full and satisfied without any additionals (and wine). Thank you for the amazing recipe!
thismess says
I am so glad that you loved this recipe as much as we do and that it made for an easy holiday feast for your dinner club! Thank you so much for sharing your thoughts with.