by Chef Valerie Wilson
Out of all the winter squashes, one stands out as being the sweetest, most tender, and delectable: the delicata squash. It is my favorite, and after you taste one, I hope it will be yours too. Its unique sweetness, small size, and soft skin make it a great stuffed squash. This recipe makes a great addition to your holiday meal.
It is the smallest of the winter squashes. It looks like a large, oblong cucumber that is yellow with green stripes. It is in stores only for a short period of time, usually starting in September. By late November, it is hard to find. To enjoy this wonderfully sweet squash, I would highly recommend that when you see them in the store, buy them.
Winter squashes, like delicata, feed and nurture the spleen, pancreas, and stomach. They impart warmth into your body and improve energy circulation. High in complex carbohydrates, which help stabilize your blood sugar levels and aid in digestion. Also very high in carotenoids, which gives it anti-carcinogenic properties. Squashes provide potassium, riboflavin, magnesium, iron, and vitamins A and C.
Wild Rice Stuffed Delicata Squash
4 delicata squash
¾ cup short grain brown rice
¼ cup wild rice
2 cups water
1 onion (diced)
olive oil, tamari
1 cup grated sweet potato
1 cup minced mushrooms
½ cup peas
½ cup rice milk beverage (or your favorite non-dairy milk beverage)
1 T. tamari
1 T. arrowroot
Additional seasoning:
2 T. tamari
2 T. tahini
½ tsp. sea salt
½ tsp. sage
½ tsp. thyme
Cut the delicate squash in half, lengthwise. Place flat on an oiled cookie sheet, bake at 350 degrees for 45 minutes, until fork-tender. Let cool, scoop out seeds, and discard them. Put in a pot the brown rice, wild rice, and 2 cups of water. Bring to a boil for 2 minutes. Reduce the heat to low, cover, and simmer for one hour. Sauté the onions in a little olive oil and tamari until soft. Remove from the pan and put in a large mixing bowl. Using the same pan, sauté the grated sweet potato and mushrooms in a little olive oil and tamari. Remove from the pan and add to the mixing bowl. Mix together the ½ cup rice milk beverage, 1 T. tamari, and 1 T. arrowroot. Pour into the same sauté pan and on a low heat, cook until thickened. Add to the mixing bowl the cooked rice, peas, additional seasoning, and the thickened sauce. Mix all together. Stuff the squash halves with the stuffing. Bake at 350 degrees for 20 minutes. Serve hot.
