Wild Rice Stuffed Honeynut Squash

Wild Rice Stuffed Honeynut Squash

DATE: September 22, 2022
  • Dairy-Free
  • diet
  • dinner
  • Gluten-Free
  • meal type
  • Side
  • vegan
  • vegetarian
This wild rice stuffed honeynut squash is a festive, flavorful holiday side dish that is as beautiful on the table as it is delicious to eat. Honeynut squash, a smaller, sweeter cousin of butternut squash, roasts quickly and makes the perfect edible vessel for a savory wild rice filling bursting with fall flavor. Healthy On You® Spice Spice Baby Asian 6 Spice Blend and The Fennel Countdown Spice Blend work together to create a uniquely aromatic, deeply satisfying combination that makes this dish an instant holiday favorite. This easy stuffed squash recipe is a healthy vegetarian side dish or impressive holiday centerpiece that comes together quickly thanks to the small size of honeynut squash, keeping your holiday cooking stress-free and your guests genuinely impressed. A wild rice and honeynut squash recipe with fall spice blends that is naturally gluten-free, vegan, and the kind of creative, crowd-pleasing holiday side dish that earns a permanent spot on your Thanksgiving and Christmas table.
  • Time: 45min
  • Serves: 6
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Featured product

Spice Spice Baby

Spice Spice Baby

Asian 6 Spice
The Fennel Countdown

The Fennel Countdown

Fennel Citrus Blend
Spice Spice Baby Refill

Spice Spice Baby Refill

Asian 6 Spice
The Fennel Countdown Refill

The Fennel Countdown Refill

Fennel Citrus Blend
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FOR THE STUFFED SQUASH

  • 6 honeynut squash, sliced in half and seeded
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp Healthy On You® Spice Spice Baby Spice Blend
  • salt and pepper to taste
  • 2 cups wild rice, cooked per package instructions
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds
  • 2 tbsp fresh Thyme, chopped
  • Fennel fronds for garnish

FOR THE DRESSING

  • 1/2 cup extra virgin olive oil
  • 2 tbsp Sherry vinegar
  • 1 tbsp Healthy On You® The Fennel Countdown Spice Blend
  • 1 tbsp honey
  • 1 tsp lemon juice
  • salt and pepper to taste

Directions

  1. Preheat the oven to 375F. Prepare a baking pan with parchment paper.
  2. Arrange honeynut squash cut-side up on the baking sheet. Drizzle with olive oil. Season with Spice Spice Baby, salt and pepper.
  3. Transfer to the oven and bake for 18-20 minutes, until lightly browned.
  4. While the honeynut squash roasts, combine wild rice, cranberries, almonds and chopped fresh Thyme in a mixing bowl.
  5. In a small bowl, combine the dressing ingredients. Pour over the rice mixture and stir until evenly coated.
  6. Place honeynut squash onto a serving platter. Scoop the rice mixture into the center of the honeynut squash. Garnish with Fennel fronds. Serve!

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