Lets be real people, sweet dumpling is one of those squashes you ignore at the supermarket. It’s big, has tough skin and looks more like a Thanksgiving decorative piece. What you don’t know is that sweet dumpling squash is sweet, buttery, smooth and perfect for stuffing. The coconut oil gives it an even sweeter flavor and the thyme. God. The thyme! The sautéed veggies combine exceptionally well with the wild rice and in the end give you one heck of a satisfying meal! Here’s how you can make it at home. The recipe calls for 3 squashes and feeds 6 but if its just you eating bring it down to one small squash and portion accordingly.
- 2 cups of water
- 1 cup of wild rice
- 3 tbs of coconut oil
- 2 tbs of olive oil
- 1 teaspoon kosher salt
- 3 sweet dumpling squashes
- 1 medium sweet onion, diced
- 8 oz mushrooms
- 4 stalks celery, diced
- 1 tbs thyme leaves
- Kale and carrot to garnish
- Preheat oven to 450.
- In a medium sauce pan, bring 2 cups of water to a boil. Add the wild rice, 1 tbs of olive oil and 1 teaspoon of kosher salt and return to a boil. Turn the heat down to medium low and cook until rice is tender, about 45 minutes.
- While the rice is simmering, roast the squash. Cut the squash in half, scoop out any seeds and discard the seeds. Place the squash on a baking sheet cut side up and brush with 1 tablespoon of coconut oil per squash. Sprinkle with salt and pepper. Bake for 30 minutes.
- In a large frying pan, heat the remaining 1 Tablespoon of olive oil over medium high heat. Add the mushrooms, onion and celery and sauté for 4 minutes. Stir in the thyme and cook for an additional 2 minutes.
- Remove frying pan from heat and mix in the rice.
- Fill the squash halves with the rice and veggie filling.
- Return the squash to the oven and roast until the the filling is heated through and the edges of the squash begin to brown, about 20 minutes.
- Garnish with carrot and kale.