Maple Wild Rice Stuffed Butternut Squash
- 1/4 C NOOC Maple Balsamic Vinegar
- 2 Tbsp NOOC Rosemary Olive Oil
- 1 Tbsp fresh thyme leaf
- Zest of one orange
- 1/4 tsp sea salt
- Freshly ground black pepper
- 1 C wild rice
- 1 ?4 C unsweetened dried cranberries
- 1 ?4 C chopped walnuts
- 2 Butternut squashes
- Handful of pomegranate arils
- Slices of citrus fruits like mandarins or clementines
- Handful of fresh figs cut into quarters
- Generous sprinkle of Sea Salt
- Preheat the oven to 425 F.
- Make the dressing and set it aside so that the flavors can meld.
- Cook the wild rice as directed.
- Cut the ends off the squash, cut each in half lengthwise, and scoop out the seeds. Bake cut-side down in a well-oiled baking dish for 30-45 minutes until tender, depending on the size of the squash.
- When all of the water has evaporated from the rice, leave the heat on low and add in the dressing, cranberries, and walnuts. Give it all a good toss and let it sit on the heat for another few minutes so that the rice absorbs all the flavors of the dressing and the cranberries plump up.
- Transfer the squash halves to a serving platter, then fill each with the wild rice stuffing.
- When you’re ready to serve, garnish with pomegranate arils, citrus slices, and fresh figs. Finish it all off with a sprinkle of sea salt.
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