| OWL Venice
Nothing says fall more than a delicious squash recipe! These wild rice & mushroom stuffed mini squash are filled with fresh seasonal herbs, sweet carrots, earthy mushrooms and toasted walnuts. We steamed together wild rice with our favorite bone broth elixir to create this nourishing recipe for a beautiful holiday dinner feast.
If you are really looking to impress your guests with a beautiful dish.. This is the one! It’s the perfect entree or side dish to a turkey dinner. You can really go with any type of squash for this recipe! We used mini pumpkins and kabocha squash but you can also use butternut squash or other varietals.
Wild Rice & Mushroom Stuffed Squash
Prep Time: 15 mins | Cook Time: 60 mins
Makes 3 stuffed squash
- 3 mini winter squash (pumpkins, delicata, kabocha, etc..)
- 1.5 cups wild rice
- 3 cups OWL Broth Elixir (we used Turkey!)
- 2 tbsp ghee
- 1 cup diced carrots
- 2 cups mushrooms (assorted)
- 2 tbsp fresh thyme
- 4 cups purple kale
- 1 cup toasted walnuts
- ½ cup chopped parsley
- sea salt + pepper
- 2 tbsp olive oil
- ¼ cup mint
- Prepare the rice by adding the wild rice and bone broth to a medium saucepan. Bring to a boil, reduce heat to a simmer, cover and let simmer for 40 minutes or until rice is fully cooked.
- Preheat the oven to 350 F. Cut the tops off of each squash and carve out the insides so all the seeds are removed. Set aside on a roasting tray.
- In a large skillet over high heat add two tablespoons of ghee. Once melted add in the carrots and mushrooms. Sauté for 6-8 minutes and add in thyme. Continue to sauté for another 1-2 minutes.
- Add in rice, purple kale, and toasted walnuts. Cook until kale begins to wilt. Add in fresh parsley and season with salt and pepper.
- Coat the squash with olive oil. Season with salt and pepper. Stuff each squash with rice and mushroom mixture. Cover again with top of each squash. Roast in the oven for 50-60 minutes.
- Remove from the oven. Top with additional toasted walnuts and fresh mint leaves.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.